Time to make: 30 mins , plus 3 hrs chilling
Total cost: $ 4.96 / $ 1.24 per serve
(at time of publication)
- 2 teaspoons gelatine
- 1 tablespoon water or creamy liqueur such as Bailey’s Irish cream
- 1 cup trim milk
- 1/2 cup castor sugar
- 2 eggs, separated
- 50g 70% cocoa gluten-free dark chocolate, finely chopped
- pinch salt
- shaved dark chocolate, to serve
Total fat 8g
Saturated fat 4g
Dietary fibre N/S
1 In a small bowl sprinkle gelatine over water (or liqueur). Whisk with a fork until combined and leave to stand to soften.
2 Meanwhile, place milk in a small saucepan over a medium-low heat. Bring to a gentle simmer (do not boil). Use a stick blender or whisk to whisk egg yolks and half the sugar for 3 minutes or until mixture is thick and creamy. While whisking, slowly add hot milk until well combined. Transfer mixture to a saucepan and place over a medium-low heat. Stir with a wooden spoon until mixture is hot and slightly thickened. Remove from heat, add gelatine mixture and chocolate and stir until dissolved and melted. Set aside to cool.
3 Meanwhile, use a stick blender or food processor to beat egg whites, the remaining sugar and salt until thick and glossy. Gently fold half the egg white mixture into chocolate mixture. Add the remaining egg white mixture to chocolate mixture. Spoon into 4 x 3/4 cup-capacity dishes. Refrigerate for 3 hours or until set. Top with shaved chocolate and serve.
To shave chocolate, run a vegetable peeler down the length of chocolate to form chocolate strips.
Hanu de Jong
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