I had to share this.
2 tbsp gran. sugar
5tbsp water
300g white choc.
3 eggs, seperated
300ml heavy double cream
- Line a 1lb/450g loaf tin with cling film
- Heat sugar and water gently, stir until the sugar has dissolved. Bring to the boil and boil for 1-2 minutes until syrupy, then remove from the heat
- Break the white choc and stir into the syrup until it has all melted. Leave to cool slightly.
- Beat the egg yolks into the choc mixture and completely cool.
- Lightly whip the cream until it is just holding its shape then fold into the choc mixture.
- Whisk the egg whites until soft peaks. Fold into the choc mixture. Pour into the tin and freeze overnight.
- Remove from the freezer 10 minutes before serving.
Absolute fab with dark chocolate torte!
Enjoy!