Raspberry fool in a white and dark chocolate cup

A little chocolate (White or dark or both)
!/4 pt whipped cream
1 punnet of raspberries
Icing sugar to taste
1 sheet of gelatine
6 acetate strips (food grade)

First melt the chocolate use good chocolate for this. Prepare the acetate strips by making a crease in the middle and placing them on a sheet of paper. Make two paper piping bags.

Pipe the chocolate onto the strips until it is well coated. Secure them with a bulldog clip and place in the chillier to set.

Puree the raspberries with icing sugar and a squeeze of lemon juice and add a sheet of gelatine, Fold into the whipped cream and pour into the moulds. Smooth the top and chill.

When good and cold carefully peel away the plastic and plate up.
 

Posted On: Wednesday, November 16th, 2011 @ 12:04 pm by Simon Cook