Black Sambo Recipe
Try this irresistible Black Sambo Dessert. This Filipino gelatin dessert has two layers, made of creamy milk and Chocolate.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3 people
- 1 can evaporated milk big
- 1 cup white sugar
- 2 packs of Knox unflavored Gelatin let it bloom in 1/2 cup cold water
- 1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder dissolved in 1/3 cup hot water
- 1 cup water
- 2 packs of Knox unflavored Gelatin
- 1 can of condensed milk big
- 1 can of Nestle Cream big
In a bowl melt 2 packs of Knox in 1/2 cup cold water.
In a separate bowl dilute cocoa powder in 1/3 cup hot water and stir.
In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves.
Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off.
Let it cool by stirring patiently before placing in the container.
Freeze for 20 minutes and refrigerate for 2 hours.
In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely.
Add 1 can of condensed milk and stir until well blended.
And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off.
Keep on stirring until it cools down completely before adding to your choco layer.
Refrigerate for another 3 to 4 hours for a best results.
Serving: 1cup | Calories: 400kcal | Carbohydrates: 60g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 70mg | Sugar: 55g | Vitamin A: 15% | Calcium: 21%