I love fresh raspberries. I first fell in love with them when my family was having a self-drive holiday in the southern island of New Zealand. We stopped by this farm to pick and ate on the spot strawberries and raspberries. I can't remember if blueberries were in season. The sweetness of freshly-picked raspberries was unforgetable.I'm always curious how fresh raspberries will taste like with dark chcolate. I got this recipe from 2007 December's issue of Good Housekeeping magazine. After attempting this recipe, the conclusion I have is, it is better that dark chocolate and fresh raspberries be eaten separately. But I must say the 2 colours blends well together.
Because this recipe is so quick and easy, I will definitely use it again, but I will omit the fruits.
Ingredients
150 g frozen raspberries
125 g dark chocolate with a minimum of 60% cocoa solids, such as Valrhona, chopped
300 ml double or whipping cream
1 tsp vanilla extract
4 large egg yolks
3 tbsp castor sugar
cocoa powder for dusting
Methods
- Preheat the oven to 150 degrees Celsius. Divide frozen raspberries among six 125 ml ramekins.
- Put the chocolate in a saucepan with the cream and set over a medium heat. Bring slowly to the boil and allow the chocolate to melt. Stir in the vanilla extract and set aside to cool slightly.
- Put yolks and castor sugar into a bowl and stir together using a wooden spoon. Pour in the chocolate mixture and stir to combine. Divide the mixture evenly among the ramekins, then put them into a roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake for 25 mins. Remove from oven and cool, then cover and chill overnight.
- Remove the ramekins from the fridge half an hour before serving to allow them to reach room temperature. Just before serving, dust with cocoa powder.
Cooking time: 30-35 min
Serves 6
