500 ml carton of double cream 2 tablespoons of strong espresso coffee 3 oz of a good quality plain dark chocolate, chopped into small pieces 1.5 leaves of gelatine 2 oz sifted icing sugar (I think that's confectioner's sugar in the US)
A little extra icing sugar and some cocoa powder to dust the top of the puddings before serving. And a little coarsely grated chocolate for the finishing touch.
Heat half the cream in a saucepan with the espresso cofee. When it starts to steam (but not boil) remove from the heat and add the broken chocolate.
When the chocolate has dissolved, add the gelatine leaves and set aside until it has totally dissolved and the cream is beginning to set.
Meanwhile, whisk the remaining cream, add the icing sugar and fold into the setting chocolate cream. (it is easier to fold the 'thinner' mixture of the two, into the 'thicker' one... I find it's usually the cream/sugar mix that is thicker).
Pile mixure into ramekins, cover with clingfilm and put in 'fridge to set.
Just before serving dust the tops wtih a mixture of cocoa powder and a little icing sugar, and then sprinkle with a few 'curls' of grated chocolate.
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Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr.
I have found out what all the ingredients are in the netherlands, except the 500 ml of double cream. Is there a different explanation for the double cream. On the internet I found a couple of cheeses, which they call a double cream cheese. Or is it just very fat milk?
Would you be so kind to tell me this?
With kind regards,
What's in a name? That which we call a rose by any other name would smell as sweet -William Shakespeare