METHOD

• Melt chocolate in a stainless- steel bowl over a pot of boiling water, for 1-2 mins until melted and set aside

• Place gelatine into a bowl of iced water

• To make sabayon, crack the eggs into a stainless steel bowl and place over hot water.

• While whisking add in orange juice and sugar and whisk until light & fluffy, approx. 2-3mins. The mixture should coat the spoon or form ribbons

• Remove from heat

• Squeeze the gelatine of excess water and add to sabayon

• Once gelatine is absorbed add melted chocolate and whisk through sabayon

• Fold through semi whipped cream, gently, adding a portion of the cream at a time.

• Once fully incorporated, spoon into bowls and chill for 20-30mins or eat fresh.

• Serving suggestion: top with a scoop of ice cream, more whipped cream or berries.