Chocolate & raspberry creams
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 300g frozen raspberries(no need to thaw them)
- 1 tbsp brandy(optional)
- 3 tbsp raspberryconserve
- 175g dark chocolateplus extra grated chocolate to decorate
- 2 x 150g pots thick, creamy raspberry yogurt
- 300ml fresh vanilla custard
- chocolate macaroonsor shop-bought shortbread, to serve
For the chocolate macaroons
- 2 egg whites
- 50g icing sugarplus extra for dusting
- 100g ground almond
- 25g cocoa
- 50g icing sugar
- 6 blanched almonds
Nutrition: per serving
- kcal300
- fat13g
- saturates7g
- carbs43g
- sugars40g
- fibre2g
- protein5g
- salt0.16glow
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.
