Ingredients
3 cup heavy cream
3 tbsp malted milk powder
1 tbsp icing sugar
1/2 tsp vanilla
4 oz milk chocolate, 4 squares finely grated
1 oz semi sweet chocolate, 1 squr finely grated
4 slice pumpernickel bread, made into soft, day old b
Directions
Beat 2 1/2 cups cream with malted milk powder and icing sugar in a
large bowl until stiff. Beat in the vanilla. Fold in the grated
chocolate. Fold in the bread crumbs.
Spoon the mixture into a 1 1/2 - 2 qt souffle dish. Refrigerate,
covered overnight.
No more than three hours before serving, beat the remaining 1/2 cup
cream in a medium bowl until stiff. Using a pastry bag, pipe the
remaining cream in concentric circles in concentric circles over the
top. Keep chilled until ready to serve. SERVES: 6-8
Servings: 6 servings
Chocolate Malted Ice Box Pudding Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the far past, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient cooks used a good variety of spices, including some familiar names like basil, mint and asafoetida. Moving on, we have a couple of interesting recipe books which date from the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is served today, but rather accounts of the types of meals on the menues of the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, including spices like basil and rosemary. These new spices and herbs created a surge in recipe manuscripts, the majority of which still exist in private cookery archives. By the advent of the 1900s, cooking publications were in high demand, mostly due to better eduction, people having increased spare time and being a little richer. The revolution that is television brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Malted Ice Box Pudding recipe.
