Name: Chocolate & raspberry creams
Prep time: 15 min
Cook time: 2 min
Total time: 20 min
Yield: 6
Cuisine: British
Ingredients: 300g frozen raspberries (no need to thaw them); 1 tbsp brandy (optional); 3 tbsp raspberry conserve; 175g dark chocolate plus extra grated chocolate to decorate; 2 x 150g pots thick, creamy raspberry yogurt; 300ml fresh vanilla custard; chocolate macaroons or shop-bought shortbread, to serve; 2 egg whites; 50g icing sugar plus extra for dusting; 100g ground almond; 25g cocoa; 50g icing sugar; 6 blanched almonds

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Chocolate & raspberry creams

Chocolate & raspberry creams

Sara Buenfeld

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Serves 6

Easy

Prep: 15 mins

Cook: 2 mins

A star rating of 4.5 out of 5.4 ratingsRate

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This stunning yet simple dessert is the perfect way to end a dinner party

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Ingredients

Nutrition

Units:

MetricUS

300g frozen raspberries

(no need to thaw them)
1 tbsp brandy

(optional)
3 tbsp raspberry

conserve
175g dark chocolate

plus extra grated chocolate to decorate
2 x 150g pots thick, creamy raspberry yogurt
300ml fresh vanilla custard
chocolate macaroons

or shop-bought shortbread, to serve

For the chocolate macaroons

2 egg whites
50g icing sugar

plus extra for dusting
100g ground almond
25g cocoa
50g icing sugar
6 blanched almonds

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Nutrition: per serving

kcal300
fat13g
saturates7g
carbs43g
sugars40g
fibre2g
protein5g
salt0.16g

low

Method

step 1

Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.
step 2

Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.
step 3

To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.

Recipe from Good Food magazine, May 2008

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A star rating of 4.5 out of 5.4 ratings

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