Advertisement

For the raisins

Nutrition: Per serving

  • kcal673
  • fat43g
  • saturates25g
  • carbs53g
  • sugars49g
  • fibre3g
  • protein7g
  • salt0.5g

Method

  • step 1

    First, prepare the raisins. Put the rum in a small saucepan and bring to the boil. Stir in the raisins, then remove from the heat. Set aside to cool and plump up, at least 1 hr so they absorb almost all the rum. Tip into a bowl and mix with the dulce de leche and a large pinch of sea salt flakes. Divide the raisin caramel sauce between four dessert glasses, bowls or cups, and chill in the freezer while you make the mousse.

  • step 2

    Put the cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and stir to melt. Put the egg yolks and sugar in a bowl and beat using an electric whisk for 3 mins until the mixture is light, fluffy and holding its shape. Gradually pour in the chocolate cream, whisking continuously until fully combined. Spoon the mousse over the raisin caramel, then chill for at least 4 hrs. Will keep chilled for up to two days. Serve cold with an extra sprinkling of sea salt.

Recipe from Good Food magazine, Christmas 2020

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.8 ratings
Advertisement
Advertisement
Advertisement