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4
Medium
By Asimakis Chaniotis and David Moore
Published 2021
Combine milk and cream and simmer. Whisk eggs and sugar and pour into the hot milk. Cook to 81 C. Add gelatin. Strain and pour over chocolate in a bowl. Blend to emulsify. Pour into 8 moulds (70ml) and freeze for 2 hours.
Melt in a bain marie at 45 C, mix well and place
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