Chocolate curls with crunchy flakes

Ingredients

Directions

1. 1

   Stir pudding powder, sugar and 6 tablespoons of milk until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again and simmer for about 1 minute while stirring. Let it cool down, stirring more often to prevent skin formation

2. 2

   Coarsely chop crunchy flakes, except for a few for decoration. Whip the cream until stiff. Fold both into the pudding. Cover and chill for approx. 2 hours.

3. 3

   Drain the apricots and collect the juice. Puree the apricots and 2-3 tbsp. juice

4. 4

   Divide the apricot puree and strawberry sauce between 4 dessert plates. Prick off the pudding with a moistened tablespoon of cam and arrange on top. Decorate with remaining crunchy flakes, chocolate rolls and mint

5. 5

   If you like, you can also serve the cams with liquid cream or crème fraîche