Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Sous Chef
Melt the chocolate in a microwave oven and set it aside to cool it to 114° F.
Place the egg yolks and eggs in a mixer bowl and fitted with a whisk attachment.
Put the sugar and water in a small saucepan and stir to moisten the sugar.
Bring the mixture to a boil and cook until the surface is covered with large bubbles.
Remove the saucepan from the heat.
Start beating the eggs with low speed & steadily add the sugar syrup.
Once the syrup is incorporated, increase the mixer speed to high & beat until the egg pale, triple the volume and cool it to room temperature.
In a large bowl, whip the cream.
Working with a large rubber spatula fold quarter of the whipped with cold chocolate.
Fold in the remaining cream followed by whipped egg and sugar mixture.
Work as delicately as you can.
Fill it in the desired container and let it refrigerate for a minimum of 6 hours.
Heavy cream - 2 cups
Bittersweet chocolate, coarsely chopped - 10 ½ ounces
Sugar - 2/3 cup
Eggs - 2 No
Egg yolks - 5 No
Water - 3 tbsp