The Achmadis Kitchen

Ingredients:
Orange jelly:
1 sachet agar-agar
5 egg whites, whisk until it forms a soft peak
1 x 300 gr can mandarin segments, set the water aside
1/2 cup sugar
150 ml water

Chocolate pudding:
2 sachet agar-agar
10 tbsp cocoa
1 cup sugar
a pinch of salt
1 ltr milk
4 egg yolks, whisk lightly

Sauce:
500 ml milk
1/2 cup sugar
1 egg yolk, whisk lightly
2 tbsp cornflour, mix with 2 tsp cold water
1 tbsp rum essence

Methods:
1. Orange jelly: Arrange the mandarin segments at the bottom of jelly mould.
2. Combine agar-agar, sugar, water and mandarin water in a pot. Boil them.
3. Pour the agar-agar mixture into the egg whites, stir to mix.
4. Pour it into the jelly mould. Let it set.
5. Chocolate pudding: in a bowl, combine cocoa, sugar, salt and 300 ml of the milk. Mix it.
6. Put agar-agar and the remaining milk into a pot. Boil it.
7. Add the cocoa mixture into agar-agar. Stir to mix.
8. Take about 2 big spoonful of the mixture and mix it with the egg yolks.
9. Pour the egg yolks mixture back into the pot. Stir until boiled.
10. Using a sieve, pour the mixture on top of the set orange jelly. Let it set.
11. Sauce: Boil milk and sugar.
12. Add egg yolk and cornflour mixture. Remove from heat. Let it cool.
13. Add rum essence. Stir.
14. Serve pudding with the sauce.

Makes 2 x 22 cm jelly rings

Source: Puding Coklat Busa rasa Jeruk by Krisna Kusumo Liando (Nina), modified by The Achmadis