Chocolate and Fruit Puddings
ready in 3 h. 40 min.
Soften the gelatine in cold water for 10 min and wring out well. Drain the cherries and transfer to 4 glasses.
Melt the chocolate with the Grand Marnier in a bain-marie. Add the gelatine and stir well until it has dissolved. Remove form the heat.
Mix together the egg yolks and half the sugar until the sugar has dissolved and the mixture is creamy. Beat the egg whites and the remaining sugar until stiff.
Add the egg yolk mixture to the chilled chocolate mixture and mix well with a whisk. Place the whipped cream on top and fold in before the mixture gets too firm. Carefully fold in the beaten egg whites.
Transfer to the glasses, cover and chill for at least 3 hours. Serve garnished with white chocolate.