The Caterer

Simply raspberries

11 September 2006
Simply raspberries

Ingredients (serves 5 to 6 persons) 1lb raspberries 1tsp heather honey Juice of ½ lemon 1 measure of Dalwhinnie whisky For the topping: 1lb white couverture chocolate (melted) ½ pint cream ½ pint double cream (semi-whipped) ### Method Mix the lemon juice honey and whisky and pour over the raspberries. Toss together cover with clingfilm and marinate overnight. Warm the cream in a saucepan and pour into the chocolate. Stir rapidly until evenly blended and fold in the semi-whipped cream. Fill glasses three-quarters full with the raspberries and top with the chocolate mixture. Chill in the fridge for 30 minutes. Serve topped with flaked chocolate and dusted with cocoa or icing sugar. Garnish with a sprig of mint. Alternatively serve in a tulip or brandy-snap basket. Photo © Alan Donaldson
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