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45 ml corn-flour
light brown sugar
5 ml vanilla essence
2 ml cream of tartar
25 ml brandy
1 Flake chocolate
Break the biscuits into the base of a dessert dish
Cook a basic white sauce using the margarine, corn flour and milk.
Bring to the boil briefly, then stir in the sugar and essence.
Remove the pot off the heat and slowly mix in the egg, stirring in well.
Lastly stir in the brandy.
Pour this velvety smooth sauce over the biscuits and refrigerate once it has cooled down slightly at room temperature.
When it has firmed up considerably, cover with stiffly whipped cream and crumble the chocolate over. Serve chilled.
Hints and Tips
The cream of tartar gives substance and emphasises the creaminess of a sauce such as this.
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Brown Velvet Dessert
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