Materials:

•2 cups powdered milk.

•2 and halfs cups of water.

•2 tablespoon of suger.

•2 small bars of chocolate.

•cream 1 tin.

•ovaltine 3 tablespoon.

•1 teaspoon of liquid glucose.

•condensed milk half a tin.

•mix 2-3 tablespoon of gelatin.

•mix 1 tablespoon of cmc powder.

•1 tablespoon of cornflower.

Method:

1.Blend together powder milk,powder,condensed milk,suger,ovaltine and cornflower.

2.Put the mixture into the pan and add chocolate.Which is become thick,you have to lower it and mix liquid glucose.

3.After It's cool down,cmc and gelatin should be mix ed.After cooling the creame shoulde be mixed and beaten.

4.The mixter should be stored in the deep freezer for 2 hours.Beat out four to five times every two hours. 5. The last time you make merang and put it together.Beat 2 egg white and 2 tablespoon of powdered suger together to make merang.

6.The final deposit should be combined.Serve after 5 to 6 hour freezing.