Ingredients
Serves 3
220g white chocolate
250ml cream
Zest of 1 orange plus orange for segments
2 egg yolks
25ml Grand Marnier or triple sec
50g dark chocolate, to grate as garnish
Method
1. Place chocolate in a bain-marie (bowl over the top of a saucepan with boiling water) until it is melted. Doing it this way helps stop the chocolate from splitting.
2. Whisk the egg yolks and Grand Marnier in a bain-marie until fluffy and pale in colour then remove from heat. This is called a sabayon.
3. Add the orange zest to the sabayon, mix well and then fold into the melted white chocolate.
4. Whip the cream in a clean bowl until softly peaking, then fold this into the white chocolate mixture.
5. Pour the mixture into the glasses you want to serve this delicious desert in, and chill for at least two hours.
6. To serve, segment your orange and place a couple of pieces on top of each glass, then finely grate a little dark chocolate over the top to really finish it off in style…
Recipe by the chefs at Walnut Grove Cookery – the school of cuisine in France where you can learn to cook with aplomb!