Zorama

Ingredients

• 100 g sugar
• 80 g powdered chocolate
• 3 count egg yolks
• 3 dl milk
• 3 sheets isinglass (gelatin sheets)
• 150 g whipped cream
• 3 count egg whites

Instructions

1. Soak the isinglass; make a chocolate custard with sugar, powdered chocolate, yolks, and milk; cool.
2. Fold in the stiff whites and whipped cream so the white marbles through.
3. Melt the isinglass and stir it in hot; pour into a liqueur-rinsed mold.
4. Freeze 3-4 hours packed in ice and salt.