For hot summer days, when you want to add that extra little flavour to your water – add ice cubes with Raspberries. Or if you just have some extra raspberries after your last dinner party.
They are drop-dead easy to make.
Just add a few raspberries into the icecube tray. Add water and freeze until you want to use them.
Sometimes the simplest things in life are the most delightful.
Todays dessert du jour are little fresh raspberries stuffed with dark chocolate chips thanks to the advice of Beloved Green.
6 Eggs (or the equivalent to 6 Eggs in NoEgg or other Egg replacer)
250 grams of dark chocolate
1.2 dl of sugar
2 table spoons of whipping cream
1 vanilla bean
1 tea spoon SP (Sponge Cake Stabilizer)
2 dl creme fraiche
Separate the white from the yolks.
Melt the chocolate in the microwave oven for 1-2 minutes.
Add half the sugar plus the cream and the seeds from the vanilla bean and then set aside.
Whip the eggwhites (or NoEgg replacer) with the SP until you can turn it upside down without the mix falling out of the bowl. Add the rest of the sugar.
Add the Egg Yolks to the melted Chocolate and mix well by hand.
Add the Chocolate mix into the white mix and blend carefully.
Decorate with small flowers and set to cool in the refrigerator.
1/2 cup sugar
3 tablespoons water
400 grams of frozen raspberries
3 bottle hats of Safari Liqueur
How to do:
- Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
- Put the raspberies and the sugar syrup in a blender and puree.
- Strain through a fine mesh sieve to remove the seeds and stir in the liqueur.
- The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Serve the Chocolate Mousse with the Raspberry Coulis: