Milk Chocolate Parfait with Oranges and Raspberries - Mjölkchokladparfait med apelsin och hallon

MILK CHOCOLATE PARFAIT WITH

ORANGES AND RASPBERRIES

Mjölkchokladparfait med apelsin och hallon

Serves 7

1.6 cup heavy cream

10.6 oz milk chocolate

2 eggs

1 orange

8.8 oz raspberries

Beat the cream. Melt the chocolate on low heat over a waterbath so that it only just melts. Milk chocolate is more heat sensitive than dark chocolate. Beat the eggs and add chocolate, little by little, while stirring vigorously. Gently stir in orange zest and cream. Pour in a baking pan, capacity 6 cups.

Mash the raspberries. Dab the raspberry puré in the ice cream batter and stir a little carelessly. Cover the pan with plastic foil and leave in the fridge for at least 4 hours. Place in the fridge for about 30 minutes before serving.

Enjoy!

Bella