recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
(4oz) dark chocolate, broken into pieces
2 1/2 cups milk
2 egg yolks
2 tablespoons caster sugar
the chocolate in a pan with the milk. Simmer
gently for 2 minutes, stirring occasionally.
together the eggs, egg yolks and sugar, then
pour onto the chocolate milk.
well and strain into individual oven proof china
pots or ramekins.
in a roasting pan, containing 2.5cm (1 inch)
water. Bake in pre-heated moderate oven, 180ºC
(350ºF), for 35 to 40 minutes until just
4 - 6