Matthew Fort, Paul Heathcote

Rich Chocolate and Orange Pots with White Chocolate Ice-Cream

Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

You can use Terry’s Chocolate Orange in place of the dark chocolate and orange essence.

Ingredients

For the Chocolate and Orange Pots

  • 175 ml / 6 fl oz whipping cream
  • 125 ml /

Method

  1. Well ahead of time, make the White Chocolate Ice-cream: put the cream and milk together in a pan and bring to the boil. Cream the egg yolks and sugar together until pale and frothy. Pour the boiling cream and milk over the creamed mixture, whisking continuously. Pour the mixture back into the pan and cook until it coats the back of a spoon. Pass through a fine sieve. Add