And the rest...
- 1 Soften the gelatine in cold water for a few minutes.
- 2 Meanwhile, melt the chocolate in a heatproof bowl, set over a pan of simmering water (do not let the bottom of the bowl touch the water).
- 3 Remove from the heat and set aside
- 4 Place another heatproof bowl over the pan of simmering water and whisk the egg yolks, clementine zest, juice and grated ginger until thick and creamy, with some air bubbles.
- 5 This takes 5-10 minutes.
- 6 Squeeze the gelatine to remove excess water, then add it to the egg mixture.
- 7 Whisk again until combined and the gelatine has dissolved.
- 8 Remove from the heat and gently fold in the melted chocolate.
- 9 Leave to cool to room temperature.
- 10 Whip the double cream into soft peaks, and gently fold it into the cooled chocolate mixture.
- 11 Divide among 4 glasses and chill in the fridge for 2 hours, or until set.
- 12 Garnish with grated clementine zest and a twist of peel, to serve.
And the rest...
3 Reviews
-
James
Delicious !
-
CR
Stunning dessert. Lovely consistency, great flavours and not too heavy to end a meal. Will definitely make again!!
-
Joe
Absolutely stunning.One of the greatest puddings I ever had
- Average per serving
- Calories 453.0kCal
- Fat37.4g
- Saturated21.0g
- Salt0.16g
- Carbohydrates23.0
- Sugar22.8g
- Protein7.5g
- Fibre0.1g