Ingredients

Serves 4-6 (approximately, depending on serving dishes)

For the Portuguese Cream

• 3 egg yolks
• 300ml milk
• 60g sugar
• One vanilla pod, seeds
• 2 tsp cornflour
• Zest of one lemon
• One cinnamon stick
• 50g Casonade Sugar, to glaze

For the Chocolate Salami

• 150g dark chocolate melted
• 100g milk chocolate melted
• 100g butter – room temperature
• 100g Rich Tea biscuits, (roughly 10 biscuits) broken up into pieces
• Pinch of Salt
• ½ tsp vanilla extract
• 1½ tbsp Brandy
• 50g roasted almonds
• 30g pistachio nuts, roasted
• Icing Sugar (to roll the chocolate salami)

Method

For the Portuguese Cream
1. Put egg yolks, sugar corn flour and vanilla seeds in a bowl and beat together mix until smooth.
2. Place milk lemon zest, cinnamon stick and vanilla skin in a saucepan and gradually bring to boil on a low heat, then pour this onto the egg mixture and mix well.
3. Remove the vanilla skin and cinnamon stick and place mixture back in saucepan whisk continually to prevent the custard from becoming lumpy and sticking to the bottom of the pan.
4. The custard should gradually thicken to a thick smooth sauce without lumps.
5. Allow to cool completely and pour into dessert dishes and sprinkle with casonade sugar and glaze with a blow torch
6. Serve with slices of the chocolate salami

For the Chocolate Salami
1. In a large glass bowl, add the room temperature butter to the melted chocolate, stir well to combine.
2. Add the broken biscuits, almonds, pistachio's, brandy, vanilla extract, and a pinch of salt to your chocolate mixture, stir well. Let it rest for 30 minutes.
3. Place the chocolate mixture onto a sheet of parchment paper or cling film. Use the paper to shape it into a tight log, roughly 5cm in diameter.
4. Place in the fridge for another 30 minutes before you roll it again, smoothing it.
5. Place it in the fridge again, let it chill for at least 6 hours or overnight.
6. Remove it from the fridge 15 minutes before serving.
7. Remove the parchment paper or clingfilm
8. Roll in icing sugar to get that salami look.
9. If the chocolate salami is too hard to slice, you can steam your knife with the help of a small pot with boiling water before you cut them.