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Serves: 4 Ingredients: - 1/2 cup caster sugar
- 3 egg yolks
- 1 cup milk
- 1/2 cup King Island Pure Cream
- 3 tspns gelatine, dissolved in 1/4 cup boiling water
- 400g King Island Dairy Honey and Cinnamon Yoghurt
- 100 g Belgian white chocolate
- 2 tblspns water
- 50g white chocolate, shaved
- Extra cinnamon, to dust
Method: - 1. Stir the sugar and egg yolks in a bowl over simmering water until mixture is pale and smooth.
- 2. Heat milk and King Island Dairy Pure Cream in a separate saucepan until very hot and quickly stir into egg mixture.
- 3. Stir constantly over simmering water custard is slightly thickened.
- 4. Stir in gelatine mixture and cool to lukewarm, then fold in King Island Honey and Cinnamon Yoghurt.
- 5. Melt chocolate and water in a bowl over simmering water and stir into yoghurt custard.
- 6. Pour mixture into four 1 cup capacity lightly oiled dariole or ramekin dishes and chill until set.
- 7. Invert onto a serving plate and top with extra white chocolate shavings and dust with cinnamon.
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