Black Sambo

     In the gourmet world it's chocolate panna cotta, at home it's milk-chocolate jelly, in the supermarket it's chocolate pudding, but for us Filipinos it's black sambo. However you call it, this dessert will definitely have you saying uhmmmmm.

     Black sambo is basically a layer of milk, cream and chocolate mixed with gelatin. I came across this dessert back in college, and it's not something I would usually find in bakeries or restaurants (in my home town only one place have it on their dessert menu). It's also rarely served in parties or get togethers. The reason I guess it that despite it being a no-brainer dessert, it's quite expensive and time-consuming to make. It takes at least 4 hours to set, and a serving is just a few spoonfuls. But for me, it's worth all the effort. It's rich, creamy, and would surely satisfy that chocolate craving.

Ingredients:

PART A

  2 envelopes knox gelatin

  1 cup cold water

  1 can condensed milk (300 ml)

  1 can all purpose cream (300 ml)

PART B

  2 envelopes knox gelatin

  1 cup cold water

  1/2 cup cocoa powder

  3/4 cup white sugar

  1 can evaporated milk (330 ml)

Cooking instructions:

PART A

1. Sprinkle gelatin on water and dissolve. Cook over low heat with continuous stirring until near-boil.

2. Gradually add condensed milk and stir for 5 mins.

3. Remove from heat and add cream. Stir until cool.

4. Transfer to mold and refrigerate for at least 2 hours or until set.

PART B

1. Dissolve cocoa powder and sugar in evaporated milk.

2. Sprinkle gelatin on cold water and dissolve. Cook over low heat with continuous stirring until near-boil.

3. Add chocolate mixture and stir for 5 mins.

4. Pour over 1st layer and refrigerate for at least 2 hours or until set.

     The biggest no-no in making black sambo is short cutting it. You have to wait for the first layer to set or else you'll get a marble-y mess. Also, unless you're a vegan, never (ever!) replace gelatin with agar-agar, it just ruins it. I tried it once and it was horrible. It was all crumbly and chewy and the layers just slipped of each other.

Serves: 8

Calories per serving: 420

ANALYSIS:

• Relatively high in sugar and saturated fat
• Good source of calcium, fiber and vitamin A

POSSIBLE MODIFICATIONS:

• Replace with low-fat or fat free milk and sugar subsitute
• To make the recipe vegan, replace gelatin with agar-agar or tofu; milk with soymilk

note: substituting ingredients may affect  taste and texture