Raspberry chocolate dessert

Ingredients for 4 servings:

• 250 g raspberries (frozen)
• 100 ml mulled wine or grape juice
• 12 biscuits (e.g. vanilla crescents, speculatius or cinnamon stars)
• 200 ml cream
• 100 g chocolate – leftovers (e.g. from Santa Clauses or Easter bunnies)
• 1 orange(s) (organic)

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 25 minutes

Using leftovers for Christmas and Easter

The day before, bring the cream to a boil in a small saucepan and melt the chocolate crumbs into the cream. Stir after a few minutes, let it cool, and let it steep in the refrigerator. Heat the raspberries in a second saucepan and add the mulled wine. Cut two wide strips of peel from the organic orange and let it simmer. Squeeze the orange juice and add enough to make a lightly creamy raspberry ragout. Sweeten to taste. If you like, you can pass the raspberries through a sieve to remove the seeds and make the whole thing more flavorful. Cool and let it steep in the refrigerator with the orange peel. The next day, remove the raspberries from the refrigerator, remove the orange peel, and let the raspberry puree come to room temperature. Whip the chocolate cream until stiff peaks form. Roughly crumble the biscuits and divide them between 4 dessert glasses. Spread a layer of raspberry ragout on top, then top with the chocolate cream.