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Tuesday, April 29, 2008

Desserts @ Interlude

Last night at the end of the special dinner at Interlude we were given this

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As you can see on the label it is an Instant Chocolate and Coconut Pudding made by Interlude's Pastry Chef Pierre Roelofs.

The instructions are very simple - place the contents into pan

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and whisk in 140mls of cold milk. Over a gentle heat, continue whisking until it reaches boiling point.

Pour into two small bowls and allow to set.

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It's quite a rich dessert so it's more than enough for two to enjoy.

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