This is a truly French dessert. Serve with caution: no-one can be held responsible for their actions after this. And yes, it's really rich.
500 ml thick cream
250 g good-quality dark chocolate, broken into little pieces
5 egg yolks, beaten
zest of one orange, finely grated
red berries to serve
Put the cream and chocolate into a pot, and stir over medium heat until the cream is warm enough to melt the chocolate.
Take off the heat and cool slightly before folding in the egg yolks.
Add the zest.
Pour into small ramekins and refrigerate.
Serve with red berries.
Recipe and words from Delectable - Food from Rural France to Urban Cape
by Marlene van der Westhuizen
Photograph: Stephen Inggs
Reproduced with permission
DELECTABLE - FOOD FROM RURAL FRANCE TO URBAN CAPE
Author: Marlene van der Westhuizen
Photographs: Stephen Inggs
"The day one sets foot in France you can take it from me, pure happiness begins ..." Nancy Mitford
"A passion for food is a gift that I love to share ... with rolled up sleeves and my hands covered in flour, a rather messy glass of superb red on the side. Or picking sun-warmed blueberries on the way home from a French village market, a basket filled with asparagus, artichokes, blood-red tomatoes, lambs lettuce, fresh bread and Comte cheese over my arm ..."
This quote encapsulates the essence of Delectable, the sharing of a food and wine journey from Cape Town, South Africa, to medieval Charroux, France ... and all the exquisitely beautiful little lunch breaks in between. Delectable is more than just a cookery books ... it's about good living as much as it is about good food. - Marlene
MORE ABOUT THE AUTHORS
Stephen Inggs is a practising fine art photographer. His work has been widely exhibited and is represented in public and private collections in South Africa and abroad.
MARLENE VAN DER WESTHUIZEN
Marlene van der Westhuizen, chef and owner of the Food Studio, Green Point, as well as author of a number of very successful cookbooks, lives in the Cape. She runs very popular cooking courses at her Greenpoint Food Studio and at their home in the French village of Charroux. She is also Vice-Conseiller Culinaire Honoraire du Cap of the Chaine des Rotisseurs.