Ingredients:
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Plain chocolate -75 gms (broken into pieces)
Orange curacao - 2 tbsp
Double or whipping cream -150 ml
Grated orange rind to serve
Method:
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Plain chocolate -75 gms (broken into pieces)
Orange curacao - 2 tbsp
Double or whipping cream -150 ml
Grated orange rind to serve
Method:
- Use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.
- Pour into a large mixing bowl and allow to cool slightly.
- Place the chocolate pieces in a small heatproof bowl.
- Melt the chocolate over a pan of gently simmering water, stirring as little as possible to avoid crystallization.
- Cool slightly, then stir into the warm custard with the orange curacao. Allow to go cold.
- Beat the double or whipping cream until it forms soft peaks and fold into the chocolate custard.
- Pour into a freezer container and freeze.
- Beat the mixture twice, at hourly intervals.
- Cover, seal and freeze.
- Sprinkle with grated orange rind before serving.
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