Desserts @ Interlude

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



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



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.



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