Tabs
Prep Time:
15Mins
Cook Time:
25Mins
Serves:
- 6 - 8 People
Ingredients:
- 600ml fresh Wexford cream
- 400ml of Wexford milk
- 120g castor sugar
- 100gm cocoa powder
- 1 tsp of chilli powder
- 6 gelatine leaves
- Raspberry curd
- 240g Irish butter
- 200g castor sugar
- 220g of Wexford raspberries blended and strained to remove seeds
- 4 egg yolks
- Candied chilli
- ½ cup of water
- ½ cup sugar
- 1 red chilli de-seeded
Method:
- Soak gelatine in cold water for aprox 5 mins
- Mix the cream, milk, sugar, cocoa & chilli powder together, bring to the boil, take off heat and add the softened gelatine, poor in to glasses or moulds, and leave to cool then refrigerate
Raspberry Curd
- Blend raspberries, drain through a muslin cloth or fine strainer. Mix the egg yolks sugar & raspberry puree together simmer until it begins to thicken remove from heat add the butter, leave to cool & set
Candied Chilli
- Mix water & sugar together bring to the boil over a high heat to make sugar syrup add the strips of chilli and simmer for 5 mins. Remove chilli from the syrup leave to cool on baking paper till cool & crisp
