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Valentines glass with chocolate and raspberries

Label gluten_free
30 min
easy
cheap

Preparation

1

Break the chocolate into pieces. Melt the chocolate in a casserole au bain-marie.

2

Remove the pan from the heat and push the fruit puree through a ball sieve. Collect the coulis in a small bowl. Divide over 4 glasses and let cool for 30 minutes.

3

Get it off the fire, add 15cl cream and stir. Place the bottom off the casserole in cold water.

4

Devide the coulis over 4 coupes.

5

Beat in a bowl the remaining 15 cl cream stiff.  Slowly stir in the cooled chocolate cream.

6

Spoon into the coupes, cover with cellophane and let it set in the fridge for a few hours.

7

Divide the raspberries and sprinkle the cacaopowder.

8

Put the raspberries, the sugar and the water in a saucepan.

Wait until it boils and let it cook for 5 minutes over a medium heat. Stir regularly.

Ingredients

4
People
  • 4 teaspoon cocoapowder
  • 16 g rasberies
  • 30 cl vegetable cream
  • 100 g damhertlactose-free and gluten-free milk chocolate
  • 100 g tagatesse sweetener
  • 8 tablespoon water
  • 1000 g frozen raspberries

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