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Chocolate, Orange and Strawberry Dessert

SERVES 6

4 eggs, medium, separated
75g ( 3 oz ) caster sugar
grated rind of 2 oranges
600ml ( 1 pt ) milk
110g ( 4 oz ) plain chocolate, grated finely
150ml ( Ľ pt ) fresh orange juice
2 x 11g sachets powdered gelatine
142ml carton double cream

Filling

225g ( 8 oz ) fresh strawberrries, sliced
fresh mint leaves

Place the egg yolks (reserve the egg whites) sugar and orange rind into a bowl. Beat until light and creamy.

Put the milk and chocolate into a saucepan and stir constantly over a gentle heat until the chocolate is melted.

Gradually pour into the egg yolk mixture. Stand the bowl over a pan of simmering water and cook the custard, stirring until it is sufficiently thick to coat the back of the spoon.

Remove from the heat and set aside to cool.

Pour the orange juice into a small bowl and sprinkle over the gelatine. Leave for a few minutes until spongy, then place the bowl over a small pan of hot water and stir over a gentle heat until dissolved. Alternatively melt the gelatine in the microwave. Remove from the heat and allow to cool.

Stir the gelatine into the custard. Leave the custard until completely cool, whisking occasionally.

Whip the cream until it just holds its shape and fold into the custard. Whisk the egg whites until they form soft peaks, then fold into the mixture.

Wet the mould, then stand it on a tray which fits inside the refrigerator. Pour the mixture into the mould and chill in the refrigerator until set.

To unmould

Dip the mould into hot water for about 20 seconds, gently loosen the top of the desert with the fingertips and invert onto a serving dish.

Arrange the strawberries in the centre of the dessert and decorate with the mint leaves.

Suitable for freezing (without the strawberries)

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