Ingredients
- 250g white chocolate
- 2 eggs
- 20ml Cointreau (optional)
- 2 teaspoons powdered gelatine
- 600ml cream
- 1-2 punnets fresh berries
Method
- Melt the chocolate and allow to cool
- Place the eggs in a mixing bowl that is sitting over a saucepan of just simmering water
- Whisk until the egg is warm and light and fluffy
- Sprinkle in the gelatine and continue whisking until dissolved
- Add the melted chocolate and Cointreau (if using) and fold through
- Whip the cream until soft peak and fold through the mixture
- Spoon into serving glasses, cover and refrigerate until set
- Serve with fresh berries and almond biscuits
Notes
For a festive touch get the kids to decorate the serving glasses with tinsel, ribbon and Christmas decorations.
Serves 6
