Step 1Place the chocolate with the butter in the and warm over a bain marie until blended together.
Step 2Dissolve the sugar in the water and boil rapidly to a light syrup.
Step 3Place 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.
Step 4Make 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.
Step 5Serve with chocolate ice cream chocolate disk.
- 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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