All good things come to an end, like a delicious wedding breakfast savoured, a pudding enjoyed, or a romantic candle lit dinner, you have to finish your meal in the end. Simon and Ros have been preparing meals for restaurant goers, bride and grooms and shoppers for over 30 years, and it's time for the cooking to end.

"We would like to thank all of our valued customers both long ago and not so long ago, we have had an amazing time preparing sumptuous puds, dishing up and serving you at your table, and of course sharing your big day with fun, joy and happiness. Thank you for your custom to Smugglers Catering, for your kind recommendations, and long term friendships. We couldn’t have asked for better clients to cater for."

Simon and Ros are now concentrating on providing amazing stays at their White Hart Cottages, available today. Come visit them and say hi one day, and stay in one of the most picturesque historic towns in Suffolk.

Raspberry fool in a white and dark chocolate cup

A little chocolate (White or dark or both)
1/4 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 @ 8:04 pm | 0 Comments


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