Black Sambo is famous among Filipino gatherings. I don’t think it has an equivalent name in other countries, if you search it online, it’ll mostly direct you to Filipino blogs and the like. That’s why I decided to “rename” it as per the title to let you have a basic understanding on what it is. Black Sambo doesn’t really give you much but Layered Chocolate & Cream Gelatin does. If you have read my past blog posts, you’ll know that I’m quite the fan of literals. Just trying to be honest, eh?
But I digress. Let’s start the sambo mambo wambo jambo!
What you need:
300mL Condensed Milk
2 envelopes of Unflavored Knox Gelatine
300mL Condensed Milk
½ cup White Sugar
¼ cup Cocoa Powder
4 envelopes of Unflavored Knox Gelatin Powder
Before I start, if you read through the ingredients again, both layers have similar base which is condensed milk plus cream. The only difference is the added cocoa powder to the chocolate layer. Traditionally, my family would use evaporated milk for the chocolate layer but I’m not a fan of chocolate, more so if it’s a bitter one so I found that instead of evaporated milk, I just use the same ingredients for the cream layer and add cocoa to it which makes it a lot less bitter without fully eliminating the cocoa flavor. Also, using the same base makes this recipe a simpler!
Moving on, here we go.
1. Mix the condensed milk and cream in a mixing bowl.
2. Dissolve 2 envelopes of the Knox gelatin powder in a ¾ cup hot water.
3. Combine both mixture from step 1 and 2 but use a sifter when adding the dissolved Knox to the cream + milk.
4. Put this in a pan or an aluminum container and let it cool.
1. Go over step 1 from the cream layer again, mixing 300 mL of condensed milk with 300 g of cream.
2. Mix ¼ cup of cocoa powder with ½ cup of sugar, both dry.
3. Add hot water just enough that it dissolves both cocoa powder and sugar, about ¼ cup.
4. Dissolve another 2 envelopes of Knox gelatin powder with ¾ cup hot water. Same as you did on step 2 for cream layer.
5. Mix all three, condensed + cream, cocoa + sugar, and dissolved knox. Make sure you use a sifter when adding each of the mixtures so that you won’t have clumps of gelatin nor clumps of cream in your layer.
Can you hear this gif go boing boing boing boing boing boing? No? Okay bye, Elsa!
Cream + Chocolate Layer
Once the cream layer or whichever layer you did first has cooled down, add your second layer. Make sure that the first layer hasn’t completely turned into a glossy gelatin layer because then both layers will separate as a finish product. The first layer should just be cooled enough that the second layer won’t mix with it anymore. About 30 to 45 minutes from the time you put it in the pan.
So here’s the finish product, I added bits of chocolate on top of it and some melted ones for presentation purposes but it’s definitely delicious on its own.
See you next time!