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    Triple chocolate Christmas star

    A Christmas dessert that looks just as good as it tastes.

    • 250g milk
    • 25g sugar
    • 3 egg yolks
    • 10g gelatin leaves
    • 50g 70% dark chocolate
    • 50g milk chocolate
    • 50g white chocolate
    • 300g fresh cream, whipped
    • ½ orange
    • ½ vanilla pod
    • Red currants

    1. Combine milk, vanilla pod, orange peel in a pot and warm over low heat.
    2. In another pot, beat the egg yolks with the sugar. Gently pour in the warm milk. Return to the stove and bring mixture to 85°C (use a kitchen thermometer).
    3. Meanwhile, soak gelatin in cold water and squeeze. Add to the milk. Strain and divide the mixture into 3 equal parts in 3 separate saucepans.
    4. Introduce a different chocolate to each pan and melt over low heat. Bring the first chocolate mixture to 25°C, then incorporate 100g of whipped cream. Pour into a pandoro-shaped mould and set in the freezer for 10 minutes.
    5. Repeat the process for the other two types of chocolate, until you have three distinct layers. Leave to freeze for 12 hours or overnight. Decorate with red currants.