Hot and Cold Dark and White Chocolate Plate - Liz Mcgrath

Name: Hot and Cold Dark and White Chocolate Plate - Liz Mcgrath
Yield: Makes 24
Cuisine: African
Ingredients: 150 g/5½ oz unsalted butter; 30 g/1 oz caster sugar; 30 g/1 oz white chocolate, melted; 150 g/5½ oz dark chocolate, broken into small pieces; 3 egg yolks; 100 g/3½ dark chocolate, broken into pieces; 250 ml/8 fl oz milk; 3 tbsp cocoa powder; 3½ tbsp double cream; 1 tbsp plain flour, sifted; 150 ml/¼ pint water; 675 ml/1 pint milk; 200 g/7 oz caster sugar; 4 egg yolks, lightly beaten; 300 ml/½ pint whipping cream; 5 tbsp liquid glucose; 4 egg whites; 125 g/4 oz icing sugar, sifted; 125 g/4 oz unsalted butter; softened; 225 g/8 oz white chocolate, broken into small pieces; 125 g/4 oz plain flour, sifted; 85 g/3 oz caster sugar; 4 egg yolks; 4 eggs

Preparation info

Makes
24

Difficulty
Medium

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

From the skilled hand of Jean-Christophe Novelli, that smoulderingly handsome Frenchman who owns the Novelli restaurants in London and also Novelli at the Cellars in Cape Town, South Africa. Jean-Christophe dedicated this dish to Liz McGrath who owns The Hohenort Cellars on the edge of the vineyards at Peltenburg in Cape Town.

The ice cream must be made 24 hours in advance of serving. AII the

Ingredients

Europe
Africa
South Africa
United Kingdom
Cape Town
Dessert
London
Vegetarian
Winter
Summer

Ingredients

Method