Heat the cream in a pan with the rosemary over a low heat until just beginning to simmer. Do not allow to boil.

Remove from the heat and leave to cool. When cook, chill in the fridge for 20 mins.

Pass the cream through a sieve into a bowl and whisk to soft peaks.

In a clean bowl, whisk the egg whites to stiff peaks. (Don't do this too early as the egg whites get runny after a while)

Melt the chocolate in a pan set over a pan of simmering water. Remove from the heat and leave to cool slightly. Stir in the egg yolks. (At the show, we used Miele's amazing steam oven to melt the chocolate which worked a treat.)

Fold in the whipped cream, then carefully fold in the egg whites.

Spoon into serving dishes and chill in the fridge for at least 2 hours before serving.