Ingredients
Serves 4
- 125ml milk
- 125ml cream
- 2 egg yolks
- 30g caster sugar
- 75g dark chocolate
- 1 orange zest
- 1 gelatine leaves (2g), soaked in water
- 4 tbsp dulce de leche or caramel condensed milk
- 2 tbsp Chocolate crumble or crushed cookies
- 200g raspberry, to serve
Method
- Pour the milk and cream into a saucepan and bring to the boil.
- In the meantime whisk together the egg yolk and caster sugar in a bowl. Remove the saucepan from the heat, then pour the cream mixture over the beaten egg and sugar. Return to a low heat and stir until slightly thickened, then remove from the heat and set aside.
- Soak the gelatine in a little cold water.
- Break the chocolate into a bowl and pour half the cream mixture over the chocolate and stir to combine.
- Remove the gelatine from the water and squeeze to remove excess liquid.
- Add to the remaining warm cream, then pour in to the chocolate mixture.
- To finish add the zest of an orange and stir until smooth.
- Swirl some caramel and transfer into serving glasses or ramekins.
- Set aside to cool and set for 2 hours in the refrigerator.
- Once ready to serve bring them at room temperature and decorate with whipped cream, chocolate cookie crumble and raspberries.
