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Chocolate, rum & raspberry crunch
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Serves: 6
For the crémeux
100g pack No.1 Dark Chocolate 65%
125g whipping cream
125g whole milk
65g British Blacktail Free Range Egg yolks (about 4 medium)
25g caster sugar
For the raspberry coulis
100g raspberries
25g icing sugar
For the rum Chantilly
300g tub whipping cream
30g caster sugar
1g vanilla paste
45g dark rum
For the chocolate ‘spaghetti’ curls
25-50g No.1 Dark Chocolate 65%
To assemble the desserts
40g Mighty Fine Salted Caramel Honeycomb Dips, lightly crushed
50g mini Eton mess meringues, lightly crushed
100g raspberries, halved
Heston from Waitrose Popping Candy, to taste
Freeze-dried raspberries, to taste
Typical values per serving:
Energy |
2,568kJ 617kcals |
---|---|
Fat | 42g |
Saturated Fat | 25g |
Carbohydrate | 47g |
Sugars | 42g |
Protein | 6.6g |
Salt | 0.1g |
Fibre | 4.9g |
vegetarian
This recipe was first published in November 2019.
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