Mark Parrott
Well-Known Member
- Relationship to Diabetes
- Type 2
Invented this today & it was lovely. Makes 4 servings
Ingredients
1 sachet sugar free orange jelly
2 bars high cocoa chocolate (I used Tesco 85%)
1 egg white
200ml double cream
Prep
1. Make jelly as per instructions, but use half the water required for more intense flavour.
2. Pour jelly into 4 individual serving dishes (I used dessert glasses) and set in fridge.
3. Melt 1 & 1/2 bar of chocolate & cream in a bain marie (bowl above boiling water in a saucepan) and stir regularly until smooth. Remove from heat.
4. Whisk egg white into stiff peaks & fold into melted chocolate. Allow to cool for 20 mins, then add to the 4 serving dishes & return to fridge & allow to set.
5. Melt last half bar of chocolate in microwave. Should take about 1 minute (800w).
6. Drizzle melted chocolate onto puddings & allow to set.
7. Serve as is or with cream.
Ingredients
1 sachet sugar free orange jelly
2 bars high cocoa chocolate (I used Tesco 85%)
1 egg white
200ml double cream
Prep
1. Make jelly as per instructions, but use half the water required for more intense flavour.
2. Pour jelly into 4 individual serving dishes (I used dessert glasses) and set in fridge.
3. Melt 1 & 1/2 bar of chocolate & cream in a bain marie (bowl above boiling water in a saucepan) and stir regularly until smooth. Remove from heat.
4. Whisk egg white into stiff peaks & fold into melted chocolate. Allow to cool for 20 mins, then add to the 4 serving dishes & return to fridge & allow to set.
5. Melt last half bar of chocolate in microwave. Should take about 1 minute (800w).
6. Drizzle melted chocolate onto puddings & allow to set.
7. Serve as is or with cream.
