Ingredients:

• 375 milliliters cream
• 280 milliliters water
• 30 grams glucose powder
• 280 grams egg yolks
• 175 milliliters cream
• 300 grams chocolate
• 90 grams milk powder
• 3 grams mild madras curry powder

Method:
Whip the cream to soft peaks. Bring water, glucose and egg yolks to 82°C. Whip until cool. Meanwhile, boil remaining cream with the milk powder and pour over chocolate; emulsify. Lighten the chocolate ganache with the cooled pate a bombe base, and finish with cream. Season with curry.

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