Assemble the mould following the directions and place it on a dish. Melt butter (50 g). Combine crust mix and butter. Pour crust into mould and press onto bottom with a spoon. Beat filling mix and 350 ml of cold milk with mixer at high speed for 4 minutes. Spoon over crust. Top with cocoa and refrigerate 2 hours.
Filling mix: sugar, glucose syrup, coconut oil, edible gelatin, emulsifier: E472a; potato maltodextrin, dextrose, instant coffee (4,6%), modified potato starch, skimmed milk powder, cream powder, milk proteins, thickening agent: sodium alginate; natural flavour, ginseng extract (0,4%). Crust mix: whole wheat flour, sugar, sunflower oil, wheat starch, glucose syrup, skimmed milk powder (1,1%), barley malt extract, raising agent: ammonium carbonate, sodium hydrogen carbonate; natural flavourings. Cocoa: low-fat cocoa processed with potassium carbonate.
Without baking , With mould , With cocoa , with biscuits
280 g / 400 g
18 / 90