Put the ingredients of the white bag in a pan, add slowly half liter of milk and blend to prevent the creation of lumps. Boil for 3 minutes stirring continuously. Pour the cream into the form (or into 4 little moulds) already dampened and refrigerate for about 2 hours. Before serving prepare the chocolate sauce. Pour the mix of the small envelope in a small pan, add 4 tablespoons of cold milk and beat with a whisk for about 1 minute, until obtain a smooth sauce with no lumps. Remove the dessert from the fridge, put it outside-down on a dish and garnish it with the chocolate sauce. Keep the dessert in the refrigerator.
Dessert mix (85 g): sugar, corn starch, dextrose, salt, thickening agent: carrageenan; natural mint flavours (0,12%), colouring: chlorophyll. Chocolate sauce (30 g - 26%): sugar, chocolate in powder 15% (cocoa, cocoa butter, sugar), lean cocoa, thickening agent: carrageenan.
With topping , Gluten free
115 g / 151 g
20 / 200