2 eggs
30 ml (2 tbsp) sugar
200 ml (1/3 pt) milk
45 ml (3 tbsp) Chocolate Syrup (see recipe for Iced Caribbean Chocolate)
30 ml (2 tbsp) Creme de Cacao
30 ml (2 tbsp) Amaretto
a few drops of vanilla essence
200 ml (1/3 pt) whipping cream
grated nutmeg
30 ml (2 tbsp) sugar
200 ml (1/3 pt) milk
45 ml (3 tbsp) Chocolate Syrup (see recipe for Iced Caribbean Chocolate)
30 ml (2 tbsp) Creme de Cacao
30 ml (2 tbsp) Amaretto
a few drops of vanilla essence
200 ml (1/3 pt) whipping cream
grated nutmeg
method
1. Separate the eggs. Put the egg yolks and 15 g (1 tbsp) of sugar into a bowl and whisk until thick and pale.
2. Add milk, chocolate syrup, liqueurs and essence, and whisk well. Chill.
3. Whisk the whipping cream until loosely thick (not stiff) . Whisk the egg whites until stiff and fold in the remaining sugar.
4. Stir the egg yolk mixture into the whipped cream, fold in the egg white.
5. To serve, pour into small glasses and sprinkle with freshly grated nutmeg.
2. Add milk, chocolate syrup, liqueurs and essence, and whisk well. Chill.
3. Whisk the whipping cream until loosely thick (not stiff) . Whisk the egg whites until stiff and fold in the remaining sugar.
4. Stir the egg yolk mixture into the whipped cream, fold in the egg white.
5. To serve, pour into small glasses and sprinkle with freshly grated nutmeg.
serving amount
serves 4 - 6
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