Yield: 8 Servings
|3 \N||Eggs; separated|
|1 ounce||Caster sugar|
|1 tablespoon||Gelatin powder|
|4 ounces||Plain chocolate|
|¼ pint||Double cream|
|\N \N||Mixed fruits & grated chocolate to serve|
From: Susan Taft <jr03@...>
Date: Tue, 02 Jul 1996 12:15:43 +0000 Put egg yolks and sugar in a bowl and beat until thick and pale in colour.
Sprinkle gelatine over 4 tablespoon water in a small saucepan. Grate chocolate. Put milk and chocolate in a saucepan and slowly bring to the boil. Pour over whisked egg yolks and mix. Return to pan and heat, stirring continuously until custard is thick enogh to coat the back of the spoon. Do not boil. Strain custard into a bowl and leave to cool. Heat gelatine gently to dissolve. Stir into custard and leave until cold. Whip cream until it forms soft peaks. Whisk egg whites until stiff. Fold chocolate custard and rum into cream, then fold in egg whites. Turn into an oiled 2 pint ring mould and chill until set. Turn out and fill centre with fruits and chocolate.
NOTES : Use a lightly flavoured oil when greasing the ring mould to avoid tainting the taste of the chocolate.
MC-Recipe Digest V1 #137
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .