The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 130

While this is happening place the yolks into electric mixer with the whisk
attachment and whisk until light and pale.
When the sugar syrup has reached 121 C, slowly pour into the egg yolks,
continue whisking until the mixture has cooled down to room temperature.
Melt the gelatine solution and fold a small amount of the pate a bombe into
it to combine. Fold the mixture back into the remaining pate a bombe and
whisk until combined.

Whip the cream until it forms a soft
peak when you lift the whisk out of
the bowl.

Heat the roasted chocolate ganache for 20 seconds at a time until it reaches
50 C. fold through a li