Van Ryn’s 12 Year Old Distiller’s Reserve –
300ml cream zest of 1 orange 8 egg yolks 60g sugar 20g chocolate chocolate for garnishing
In a saucepan, heat the cream and the orange zest. As soon as it starts to boil remove from the heat. Whisk the egg yolks and sugar together. Temper the egg mixture by adding 100ml of the heated cream, mix well. Pour the egg mixture into the saucepan with the rest of the cream. Over a low heat, stirring continuously, cook until the mixture thickens and is smooth. Remove from the heat.
Melt the chocolate over a double boiler or in a glass bowl over a pot of simmering water. Divide the custard into two and stir the melted chocolate into one half.
Alternating the white and dark mixture, pipe the custard into shot glasses and leave to set. Garnish with chocolate curls and discs.