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INGREDIENTS
- 2 large eggs
- 2 cups milk
- 2 lemons zested
- 80g white chocolate finely chopped
- 2 tablespoons sugar for meringue
METHOD
- Separate the egg yolk and egg white. Set aside.
- Put the egg yolk into a small saucepan. Add grated lemon zest and whisk to break up the yolk.
- Add the white chocolate and milk to the egg yolk mixture. Heat on medium heat, whisking frequently to prevent burning. Take it off the heat once very hot and steaming – just before it comes to a boil. If it forms a film on top, you can scoop or strain it out.
- Beat the egg white in a jar or glass with an electric whisk or mixer. I used a handheld electric mixer with only one attachment. Once foamy and soft, add sugar 1 teaspoon at a time and beat until it reaches stiff peaks.
- Pour the hot chocolate into a mug. Top with the meringue. Torch the top with a kitchen torch to get it browned and toasty. If you put it under the broiler, make sure your mug is oven safe!
- Enjoy hot with a spoon on the side to help get through the meringue.