This indulgent recipe is perfect any time of year, but serve with raspberries for a seasonal summertime treat.
Stuff you'll need
350g 72% chocolate
250g whipping cream
30g Manuka honey
60g cold unsalted butter
4 digestive biscuits
20-30g melted white chocolate
Get Stuck In
- 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.
- Put the raspberries in another pan. Squeeze some lemon juice over them and simmer over low heat for a minute or two until soft.
- Put the raspberries in a blender and purée until smooth.
- Push the purée through a fine sieve to remove all the seeds.
- Add the cooled syrup and remaining water to the purée and whisk together.
- Pour the mixture into an ice cream maker. Process for about 20 minutes, and then freeze.
- Mix the biscuits and chocolate together.
- Press the mix into moulds in a very thin layer with a spoon.
Dark chocolate pavé
- Gently melt the chocolate over a bain marie, cool to just warm.
- Warm the cream and trimoline gently over a low heat, cool to just warm.
- 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).
- Fold the cold butter into the chocolate and cream an stir until smooth.
- This mix will go into the moulds once the base is complete.
1. Mix both ingredients together.
- Dress the plates with a swipe of melted chocolate.
- With a blow touch, heat the metal rings very gently so the pave will come free.
- Lift the pave and put onto the chocolate swipe.
- Pip the cream on the plate.
- Quenelle the sorbet and put on the plate.
- Place an ultra thin chocolate shard into the pavé.
250ml whipped cream
30g hazelnuts, chopped
100g caster sugar
2tsp glucose syrup
500g raspberries, (fresh or frozen)
Squeeze of lemon juice