Ingredients

Serves 4

• 125ml milk
• 125ml cream
• 2 egg yolks
• 30g caster sugar
• 75g dark chocolate
• 1 orange zest
• 1 gelatine leaves (2g), soaked in water
• 4 tbsp dulce de leche or caramel condensed milk
• 2 tbsp Chocolate crumble or crushed cookies
• 200g raspberry, to serve

Method

1. Pour the milk and cream into a saucepan and bring to the boil.
2. In the meantime whisk together the egg yolk and caster sugar in a bowl. Remove the saucepan from the heat, then pour the cream mixture over the beaten egg and sugar. Return to a low heat and stir until slightly thickened, then remove from the heat and set aside.
3. Soak the gelatine in a little cold water.
4. Break the chocolate into a bowl and pour half the cream mixture over the chocolate and stir to combine.
5. Remove the gelatine from the water and squeeze to remove excess liquid.
6. Add to the remaining warm cream, then pour in to the chocolate mixture.
7. To finish add the zest of an orange and stir until smooth.
8. Swirl some caramel and transfer into serving glasses or ramekins.
9. Set aside to cool and set for 2 hours in the refrigerator.
10. Once ready to serve bring them at room temperature and decorate with whipped cream, chocolate cookie crumble and raspberries.