• 200 g 70%+ dark chocolate
  • 12 large egg yolks
  • 175 g caster sugar
  • 10 floz fresh orange juice
  • 2 oranges (grated rind)
  • 1 pint double cream (semi-whipped)
  • 8 strips of acetate or baking parchment


  • Method for Chocolate Teardrop
  • Chop the chocolate into small pieces and put 3/4 into a heatproof bowl.
  • Put this bowl over a saucepan of simmering water and allow to melt gently. Remove from heat and be careful not to allow any steam or water to get into the chocolate.
  • Stir in the remaining chocolate and spread along the stiips of acetate or baking parchment.
  • Allow to set slightly and then join the two edges together to make a teardrop and place on a baking tray that has been lined with baking parchment and spoon chocolate into the bottom of the teardrop and allow to set.
  • Method for Parfait
  • Put eggs yolks, sugar, orange juice and rind into a heat proof bowl.
  • Place over a pot of simmering water and whisk until thick.
  • Remove from heat and with an electric whisk, whisk for 5 minutes until the mixture is really pale and cold.
  • Fold this mix into the cream and fill the teardrops and freeze.