Contact Us

Stirring  Creativity  Ltd  

Floor 2, The Fire Station, 139 Tooley Street,
London SE1 2HZ

Tel: 0777 616 4615

Contact – 


full contacts


86 West St
Dormansland, RH7 6QS
United Kingdom


Chocolate pavé + raspberries

Simon Boyle

This indulgent recipe is perfect any time of year, but serve with raspberries for a seasonal summertime treat.

Stuff you'll need


Chocolate pavé
350g 72% chocolate
250g whipping cream
30g Manuka honey
60g cold unsalted butter

4 digestive biscuits
20-30g melted white chocolate

Get Stuck In


  1. Put the sugar, 100ml of the water and the glucose in a saucepan. Dissolve the sugar over medium heat without stirring. Bring to the boil and simmer briskly for 5-7 minutes until the bubbles thicken and become syrupy. Remove from the heat, pour into a bowl and leave to cool.
  2. Put the raspberries in another pan. Squeeze some lemon juice over them and simmer over low heat for a minute or two until soft.
  3. Put the raspberries in a blender and purée until smooth.
  4. Push the purée through a fine sieve to remove all the seeds.
  5. Add the cooled syrup and remaining water to the purée and whisk together.
  6. Pour the mixture into an ice cream maker. Process for about 20 minutes, and then freeze.


  1. Mix the biscuits and chocolate together.
  2. Press the mix into moulds in a very thin layer with a spoon.

Dark chocolate pavé

  1. Gently melt the chocolate over a bain marie, cool to just warm.
  2. Warm the cream and trimoline gently over a low heat, cool to just warm.
  3. When the chocolate is melted fold in the cream and emulsify the two together both chocolate and cream (if they are too hot they will split).
  4. Fold the cold butter into the chocolate and cream an stir until smooth.
  5. This mix will go into the moulds once the base is complete.

Hazelnut cream

1.    Mix both ingredients together.

To serve

  1. Dress the plates with a swipe of melted chocolate.
  2. With a blow touch, heat the metal rings very gently so the pave will come free.
  3. Lift the pave and put onto the chocolate swipe.
  4. Pip the cream on the plate.
  5. Quenelle the sorbet and put on the plate.
  6. Place an ultra thin chocolate shard into the pavé.

Hazelnut cream
250ml whipped cream
30g hazelnuts, chopped

Raspberry sorbet
100g caster sugar
200ml water
2tsp glucose syrup
500g raspberries, (fresh or frozen)
Squeeze of lemon juice

Chocolate shard