Vermicelli
Vermicelli au chocolat
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50g of Panzani Vermicelli
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4 g of cinnamon
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10g 1 cocoa
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270ml water
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95 g sweetened condensed milk
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1 vanilla bean
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1 twist of lime zest
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1. Put the lime twist, cinnamon an halved vanilla bean into a pot. Bring to a boil for 1 minute and then allow it to infuse, away from the heat and covered, for 15 minutes
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2. Once the spices have infused, add in the sweetened condensed milk and cocoa. Stir together so as to obtain a homogeneous mixture.
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3. Bring back to a low boil before adding in the Panzani Vermicelli. Allow to cook for 3 to 4 minutes – 3 minutes for a firmer result; 4 minutes for a very creamy one.
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4. When the time's up, immediately pour the mixture into ramekins.
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5. Allow to chill before serving!
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