Thursday, May 9, 2013

Bucks fizzers

500ml pot double cream
300g dark chocolate , broken into chunks
zest 2 oranges , plus 100ml juice (and a splash extra)
2 tbsp icing sugar , sifted
a few sachets sherbet
200ml whipping cream
50ml Prosecco , Cava or Champagne
2 tbsp icing sugar , sifted

1.   Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.
2.   Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet - like frosting the rim of a Margarita glass. Keep the remaining sherbet.
3.   Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
4.   Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.

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