2 oz (50 g) plain chocolate
113 g (1/4 lb) packet mint Matchmakers, roughly chopped
3 eggs, separated, plus 1 egg white
1/3 cup (75 g) 3oz castor sugar
15 ml (3 level tsp) gelatine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
113 g (1/4 lb) packet mint Matchmakers, roughly chopped
3 eggs, separated, plus 1 egg white
1/3 cup (75 g) 3oz castor sugar
15 ml (3 level tsp) gelatine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
method
1. Prepare a 900 ml (1 1/2 pint) souffle dish with a paper collar.
2. Heat the milk, chocolate and 25 g (1 oz) Matchmakers. When melted, boil, whisking. Remove from the heat.
3. Beat the egg yolks with the sugar until light. Pour on the flavoured milk, return to the pan and cook over a gentle heat, without boiling, until the custard coats the back of a spoon, pour into a bowl, cool.
4. Soak the gelatine in 45 ml (3 tbsp) water in a small bowl. Dissolve by standing the bowl in a pan of gently simmering water. Stir into the custard and chill.
5. Whip the fresh cream until softly stiff. Stir half into the custard on the point of setting. Stir 50 g (2 oz) Matchmakers into the custard.
6. Whisk the four egg whites until stiff then fold into the mixture. Spoon into a souffle dish, refrigerate to set.
7. Remove the paper, decorate with remaining cream and Matchmakers.
2. Heat the milk, chocolate and 25 g (1 oz) Matchmakers. When melted, boil, whisking. Remove from the heat.
3. Beat the egg yolks with the sugar until light. Pour on the flavoured milk, return to the pan and cook over a gentle heat, without boiling, until the custard coats the back of a spoon, pour into a bowl, cool.
4. Soak the gelatine in 45 ml (3 tbsp) water in a small bowl. Dissolve by standing the bowl in a pan of gently simmering water. Stir into the custard and chill.
5. Whip the fresh cream until softly stiff. Stir half into the custard on the point of setting. Stir 50 g (2 oz) Matchmakers into the custard.
6. Whisk the four egg whites until stiff then fold into the mixture. Spoon into a souffle dish, refrigerate to set.
7. Remove the paper, decorate with remaining cream and Matchmakers.
serving amount
serves 4
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