Instant choco custard, Get 27® spaghetti

 Serves 6 – 15 min preparation – 10 min cooking – 40 min cooling.

  • In a saucepan, melt 100g of dark chocolate and 45g of sugar into 300 ml of milk. 
  • Add slowly 2g of kappagel while stirring, and avoid incorporating too much air.
  • When the solution comes to the boil, stop heating, and pour into 6 small pots or ramekins. Allow the mixture to cool down to room temperature, then store in the fridge (approx. 20 minutes).
  • In a saucepan, mix 200ml of Get 27® and 3g of kappagel.
  • Heat the mixture to boiling, stirring from time to time.
  • Reduce heating.
  • Plug the syringe at one end of the silicone tube, and fill the tube with the preparation using the syringe. Once full, unplug the syringe and immerse the tube into a cold water bath, keeping both tube ends out of water. 
  • Allow cooling for 20 minutes.
  • Repeat five times.
  • Use the syringe to expel the spaghettis from the tube blowing air, and form each into a spiral on top of the choco custard.
  • 100g 70% dark chocolate
  • 45g sugar 
  • 300ml half-skimmed milk
  • 5g kappagel
  • 200ml Get 27®