A delightful mix of chocolate liqueur and tangy strawberries.

Method Beat the egg yolks, the whole egg and the sugar over a pan full of simmering water, till pale and thick.

Soak the gelatine in cold water. Heat it over warm water till it has dissolved and is clear. Boil 200 ml of the cream and whip the rest cream.

Divide the boiled cream into to three parts. Add chopped dark chocolate with rum to the first, white chocolate with cointreau to the second and milk chocolate with tia maria to the third.

Stir all three individually till dissolved.

Add soaked gelatine to the warm egg mixture and then fold in the reserved 300 ml plain whipped cream.

Divide this mixture into three parts and fold one part each into the choco-late mixtures. Allow to set in the fridge.
To prepare the strawberry wraps: Arrange the sliced strawberries in an over-lapping manner, on a baking tray. Sprinkle with sugar and bake in a moderate oven till the sugar has crystallised and the strawberries are quite firm to the touch. Remove from the oven. Arrange around the chocolate creams and serve.

Nutritional value of each serving: Calories: 524 kcal Proteins: 16.4 g Fat: 27.7 g Minerals: 0.1 g Fibre: 0.3 g Carbohydrates: 44.3 g
Photographs: Mukesh Munim
Recipes Courtesy Chef Nitin Upadhyay, The Renaissance, Powai, Mumbai Nutritional Information In Consultation With Swati Karande