Nutella® swirl pots

Nutella® swirl pots

By
From
Pimp my noodles
Serves
3-4
Photographer
Jacqui Melville

So simple to make and fun to serve.

Ingredients

Quantity Ingredient

Crispy spider noodles:

Quantity Ingredient
100g vermicelli rice noodles, cooked according to the packet instructions
2 tablespoons caster sugar
1/2 tablespoon cocoa powder

Nutella® swirl cheesecake:

Quantity Ingredient
250g cream cheese, room temperature
80g icing sugar, sifted
100g nutella®

Method

  1. For the crispy noodles, preheat the oven to 180°C and line a tray with baking parchment. In a bowl, mix the noodles and sugar, then place on the baking tray. Sprinkle over the cocoa powder and bake in the oven until crispy – approx 30 minutes. Remove from the oven, allow to cool and break up the noodles. Place in an airtight container for up to 2 weeks.
  2. For the cheesecake mixture, use a wooden spoon to beat together the cream cheese and sifted icing sugar in a bowl, until you have a creamy mixture. Stir in the Nutella®, but do not overmix as you want to keep it swirly. Spoon into 4 glasses and allow to set in the fridge for 1 hour minimum. Serve with 2 tablespoons crispy spider noodles per glass.
Tags:
Asian
student
noodles
bowl food
easy
quick
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