175 ml (6 fl oz) fresh double cream (heavy cream)
50 g glucose
50 ml water
50 ml liqueur eg Tia Maria, Grand Marnier
125 g deluxe Belgium gluten free plain chocolate
1/4 packet gelatine or 3/4 leaf gelatine
a little lightly whipped cream to decorate
50 g glucose
50 ml water
50 ml liqueur eg Tia Maria, Grand Marnier
125 g deluxe Belgium gluten free plain chocolate
1/4 packet gelatine or 3/4 leaf gelatine
a little lightly whipped cream to decorate
method
1. Melt the chocolate in a bowl over a simmering saucepan of water.
2. In another large bowl, whisk the cream until it forms soft peaks.
3. Dissolve the gelatine in the 50 ml water, then add the alcohol and glucose.
4. Add the melted chocolate to the liquid, then add a quarter of the whipped cream.
5. Add the chocolate mixture to the remaining cream and lightly fold in.
6. Pour into individual ramekins or a larger dish. Chill well until required.
7. Decorate with lightly whipped cream before serving.
2. In another large bowl, whisk the cream until it forms soft peaks.
3. Dissolve the gelatine in the 50 ml water, then add the alcohol and glucose.
4. Add the melted chocolate to the liquid, then add a quarter of the whipped cream.
5. Add the chocolate mixture to the remaining cream and lightly fold in.
6. Pour into individual ramekins or a larger dish. Chill well until required.
7. Decorate with lightly whipped cream before serving.
serving amount
serves: 4
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