Ingredients
- 100ml Full fat milk
- 1 stick of Cinnamon
- 250g Plain chocolate
- 300ml Double cream
- 3 large Egg white
How to Make it?
1. Put the milk and cinnamon stick in a small pan and warm over a medium heat until the milk is almost boiling. Take the pan off the heat and set aside.
2. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take the bowl of the pan and leave to cool a little.
3. Strain the warm milk on to the melted chocolate and stir together to completely smooth. Leave to cool for 10 minutes.
4. Whip the cream until it begins to hold its shape. Whisk the egg whites until soft peaks form. Fold the whipped cream into the chocolate mixture with a large metal spoon, then carefully unfold the egg whites. Spoon the mixture into six 150ml (1/4 pint) bowls or glasses and chill for 4 hours or over night.
2. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take the bowl of the pan and leave to cool a little.
3. Strain the warm milk on to the melted chocolate and stir together to completely smooth. Leave to cool for 10 minutes.
4. Whip the cream until it begins to hold its shape. Whisk the egg whites until soft peaks form. Fold the whipped cream into the chocolate mixture with a large metal spoon, then carefully unfold the egg whites. Spoon the mixture into six 150ml (1/4 pint) bowls or glasses and chill for 4 hours or over night.
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