We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
10 Total- 625 ml double cream
- 350 g dark chocolate
- 7 eggs
- 225 g butter
- 160 g caster sugar
- 100 g honey
- 100 g soft flour
- 2 tsp vanilla
- 1/4 orange zest
- 60 g ginger cake
Method
-
1
Step 1
Place the chocolate with the butter in the and warm over a bain marie until blended together.
-
2
Step 2
Dissolve the sugar in the water and boil rapidly to a light syrup.
-
3
Step 3
Place the egg yolks in a bowl and whisk trickling in the syrup as you go. Whisk in the cream then fold the melted chocolate through and churn in the ice cream machine.
-
4
Step 4
Make the panada with the Jamaica ginger cake and cool whisk up the egg whites with the brown sugar whisk in 1/3 of the mix then fold in gently the rest of the egg whites. Place mixture into the prepared ramekins and bake for 12- 1 minutes 180C.
-
5
Step 5
Serve with chocolate ice cream chocolate disk.
Ingredients
10 Total- 625 ml double cream
- 350 g dark chocolate
- 7 eggs
- 225 g butter
- 160 g caster sugar
- 100 g honey
- 100 g soft flour
- 2 tsp vanilla
- 1/4 orange zest
- 60 g ginger cake
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