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Ingredientes
- 500 gm frzn raspberries
- 1/4 c. sugar
- 1 Tbsp. gelatin
- 2 Tbsp. water
- 500 gm cooking chocolate
- 100 gm butter
- 4 x egg yolks
- 1/4 c. cream
Direcciones
- Fruit Jelly:Thaw raspberries, reserving juice.
- Mix with sugar in a saucepan and bring to the boil.
- Strain raspberries thoroughly, reserving juice.
- Soak gelatin in water for 5 min.
- Mix into warm juice till dissolved.
- Pour into a wet three-c. capacity jelly mould or possibly bowl.
- Chill when cold.
- To unmould jelly when set, dip bowl or possibly mould quickly into warm water and turn on to a serving plate, shaking hard to release the vacuum.
- Serve with fresh fruit, lowfat yoghurt or possibly Chocolate Pate.
- Chocolate Pate:Heat chocolate and butter over a gentle heat.
- Fold in egg yolks till well combined. Remove from heat.
- Fold in cream.
- Line a 10cm x 20cm loaf tin with baking paper to come over sides and bottom of tin. Pour mix into prepared tin.
- Chill till set.
- To serve, remove from tin and cut into slices.
- Serve with Homemade Fruit Jelly, fresh fruit or possibly biscotti.
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