Friday 22nd September 2017
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Serves 4
Preparation time: 20 minutes + resting
Cooking Time: 15 minutes

Ingredients
200g 70% chocolate
4 egg whites, whisked to hard peak
100g caster sugar
100ml double cream
Pinch of ground cinnamon
Pinch of ground clove
25ml Drambuie
300ml double cream
50g icing sugar
1 teaspoon vanilla essence
The fillets, zest and juice of 2 blood oranges
100g Demerara sugar
50ml Cointreau
Small pinch of ground star anise
50g toasted hazelnut, chopped

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

METHOD
Heat the double cream with all the spices, chop the chocolate and add the cream – mix well.

Whip the egg with the sugar, and gently fold in the chocolate mousse. Add the Drambuie and half-fill 4 tall glasses.

Whip the cream, vanilla and sugar together to soft peak and divide between the 4 glasses. Refrigerate for 2 hours.

Place a non-stick pan on medium heat, add the Demerara sugar and let caramelise slightly. Add the orange fillets and cook on high heat for 1 minute. Add the juice and zest, set aside to cool down completely before dividing between the 4 glasses.

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