| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 125 |
g |
Best quality dark chocolate, preferably with 70% cocoa solids [if less concentrated chocolate is used, increase the quantity to 175 g/6 oz] |
| 350 |
ml |
Single cream |
| 1 |
tb |
Bergamot-flavoured tea leaves (such as Earl Grey) |
| 1 |
ts |
Orange-flower water |
INSTRUCTIONS
Finely chop the chocolate and put in a heat-proof bowl. Boil the cream with
the tea leaves for about a minute. Strain the cream into a jug, then stir
in the orange-flower water.
Slowly pour the hot, flavoured cream over the chocolate, stirring with a
spatula, until smooth. Pour into espresso cups or ramekins and chill for at
least 2 hours.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
<griffi@zoo.co.uk> on Feb 25, 97.
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