Serves:

20

Description:

A tasty summer dessert, or great for entertaining guests.

Ingredients:

• 4 Whole eggs
• 8 Egg yolks
• 180g Icing sugar
• 15 Gelatin sheets
• 500g White couvertures chocolate
• 250ml Thickened cream (unwhipped)
• 1 ltr Thickened cream (semi-whipped)
• 3 punnet Fresh boysenberry

Method:

1. Whip eggs, yolks & icing sugar together till light & fluffy (sabayon)
2. Semi whip 1 lt of cream
3. Soften the sheets of gelatine in cold water & drain off any excess water
4. Boil the cream and add the chocolate to make a ganache
5. Add the gelatine to the ganache
6. Pour in the ganache to egg mix (sabayon) mix till combined
7. Fold in the cream
8. Keep some berries for garnishing
9. Add fresh boysenberries berries and put into moulds
10. Refrigerate overnight 

Chocolate for Garnishing

For best results use dark couverture chocolate.
If you are using couverture chocolate you will need to temper the chocolate using this method.

1. – Melt chocolate over baine marie to 48 C
2. – Cool down to 26 C
3. – Then warm to 32 C
4. – Cut a shape out of an acetate sheet to any shape – Let the chocolate set out of the fridge and shape around a empty wine bottle 

Recipe by: Frank Burger

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