Recipe Inspiration

Ingredients...

85g Essential Cuisine Crème Anglaise Mix

400ml whole milk

100g chocolate spread

300ml double cream

3 egg whites

50g sugar

Method...

1. Mix the Essential Cuisine Crème Anglaise Mix with the whole milk and the chocolate spread. Bring to a simmer, whisking constantly and cook out for 3-4 minutes. Pour into a clean container and place in the fridge to chill. Do not start step 3 until the mix is cold.
   
   
2. Line a terrine mould with clingfilm.
   
   
3. Whisk the double cream to soft peak.
   
   
4. Whisk the egg whites to soft peak. Add the sugar and whisk until the sugar is dissolved.
   
   
5. Fold the cream into the cold chocolate base.
   
   
6. Carefully fold in the meringue, 1/3 at a time.
   
   
7. Pour into the mould and set in the fridge overnight.
   
   
8. When needed, turn out and slice, ensuring all clingfilm is removed from the outside.