Recipe - Luxury Chocolate Ring

3 Eggs; separated
1 ounce Caster sugar
1 tablespoon Gelatin powder
Three fourths pt Milk
4 ounce Plain chocolate
One fourth pt Double cream
2 tablespoon Rum
Mixed fruits & grated
chocolate to serve

From: Susan Taft jr03@typhoon.dial.pipex.net

Date: Tue, 02 Jul 1996 12:15:43 +0000
Put egg yolks and sugar in a bowl and beat until thick and pale in colour.
Sprinkle gelatine over 4 tablespoon water in a small saucepan. Grate
chocolate. Put milk and chocolate in a saucepan and slowly bring to the
boil. Pour over whisked egg yolks and mix. Return to pan and heat, stirring
continuously until custard is thick enogh to coat the back of the spoon. Do
not boil. Strain custard into a bowl and leave to cool. Heat gelatine
gently to dissolve. Stir into custard and leave until cold. Whip cream
until it forms soft peaks. Whisk egg whites until stiff. Fold chocolate
custard and rum into cream, then fold in egg whites. Turn into an oiled 2
pint ring mould and chill until set. Turn out and fill centre with fruits
and chocolate.

NOTES : Use a lightly flavoured oil when greasing the ring mould to avoid
tainting the taste of the chocolate.

MCRecipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.