John Myers
Raspberry Chocolate Dream
The perfect raspberry chocolate dream recipe with a picture and simple step-by-step instructions.
- 150 g Chocolate – here Valrhona Caraibe 66%
- 1 Egg
- 2 cl Single malt whiskey
- 2 tbsp Sugar
- 250 ml Cream
- 2 sheet Gelatin
- 200 g Fresh raspberries
- Powdered sugar
- Melt the chocolate in the chocolatemaker or in a water bath. Whip the cream until stiff, making sure that the cream reaches its greatest volume just before it is completely stiff. The consistency should therefore be creamy rather than very stiff, and this also prevents the often buttery taste in dessert. Soak the gelatine in cold water.
- Whisk the egg with the sugar and whiskey and whip over the hot water bath until creamy. Then remove from the water bath, squeeze out the gelatine and pour it into the egg cream. Then add the liquid chocolate and mix very well.
- Now the cream is folded in, for this you first add a third of the cream and stir it in vigorously, then the rest of the cream is added, which is then carefully folded in. Now fill the chocolate cream into dessert glasses and let it sit in the refrigerator for at least 2 hours.
- To serve, add the fresh raspberries to the cream and dust with powdered sugar.
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