Black Sambo

Dont use more than half cup of unsweetened cocoa. Just

follow my recipe and youll have a perfect black sambo.
First layer
Ingredients:
1 can of Nestle Cream (big)
1 can of condensed milk (big)
2 packs of Knox unflavored Gelatin melt in 1/2 cup of cold water
Procedure:
1. Melt 2 packs of of Knox in 1/2 cup cold water.
2. Mix Nestle cream and condensed milk in a pan under low fire.
3. Add the melted Knox to the Nestle cream and condensed milk
mixture and continue stirring for about 10 minutes under low fire.
4. Place the mixture in 139 pan and let cool. Refrigerate for at
least 1 hour before adding the chocolate layer.Or freeze for 30
minutes for fast results.
Second layer
1 can evaporated milk (big)
1 cup white sugar
1/2 cup Hersheys or Ricoa unsweetened chocolate, melt in 1/3
cup hot water
2 packs of Knox unflavored Gelatin, melt in 1/2 cup cold water
Procedure:
1. Melt 2 packs of Knox in 1/2 cup cold water
2. Mix evaporated milk, sugar, and melted chocolate in a pan
under low fire.
3. Add the melted Knox to the milk, sugar and choco mixture and
continue stirring for 10 minutes under low fire.
4. Set aside mixture and let cool.
Place mixture on top of the first layer and refrigerate.
Make sure it is firm enough before you slice and serve

WINDOWS CATHEDRAL
Ingredients

1 90 gram package strawberry gelatin

1 90 gram package green gelatin

1 90 gram package orange gelatin

1 envelope ( 1 tablespoon) clear unflavored gelatin

1 cup water, divided

2 tablespoon refined sugar

1 small can (170 grams) all-purpose or thickened cream

3 tablespoons confectioners' sugar

How to make it

Prepare each gelatin per package directions, except for the

clear gelatin. Pour each prepared gelatin into a square or
rectangular pan and allow to set until firm. Cut into 1/2- inch
cubes. Set aside
Soften clear unflavored gelatin in 1/4 cup of the water. Boil
remaining 3/4 cup water with the 2 tablespoons sugar. Add
the softened gelatin. Cool to warm temperature.

Whip cream with the 3 tablespoons confectioners' sugar.

Slowly blend in the warm clear gelatin.

Fold the cubed flavored/colored gelatin into the cream

mixture.

Pour into the desired mold and chill until set.