 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Ingredients:
1 teaspoon gelatin powder |
3 teaspoons caster sugar |
150 ml fresh cream |
1/3 cup amarula cream liqueur |
50 g grated chocolate, best quality 70% will work best |
1 teaspoon gelatin powder |
3 teaspoons caster sugar |
150 ml fresh cream |
1/3 cup amarula cream liqueur |
1 tablespoon runny honey |
1/2 cup almonds, chopped toasted |
chocolate curls (to garnish) or chopped nuts (to garnish) |
Directions:
1. Using 6-8 Champagne flutes make the following:.
2. Mix together the gelatin and castor sugar and place to one side.
3. Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, add the chocolate and stir till melted.
4. Pour the mixture into a jug and pour into the glasses.
5. Place the glasses into the fridge to set.
6. Now make the top layer.
7. Using the toplayer ingredients, mix together the gelatin and castor sugar and place to one side.
8. Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, and stir in the honey and nuts.
9. Pour the mixture into a jug and gently pour over the chocolate base, return to the fridge and set till needed.
10. Remove about 5 minutes before serving top with garnish and serve.
11. To garnish: Caramelised orange peel and almonds, shavings of dark chocolate or even chopped preserved ginger and nuts.
|
|