December 11, 2016


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


  •  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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