Method

Heat the milk, water and orange zest in a pan till almost boiling. In a large bowl, lightly whisk together the sugar, corn flour, egg yolks and vanilla essence. Pour the hot milk over this mixture whisking constantly then pour back into the saucepan. Whisk together over the heat until the custard boils. Cut the sponge into cubes and spoon half into 4 glasses. Soak with 1 tot of liqueur. Pour over 12 of the vanilla custard then add the chopped chocolate to the remaining warm custard and whisk to melt. Add another layer of the remaining sponge over the chocolate custard and soak again with the remaining liqueur. Gently pour over the remaining chocolate custard and allow to cool for 10 minutes before chilling in the fridge for an hour to set. When ready to serve, decorate the top of the soufflé glasses with whipped cream and berries.

Serves 4


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