If you’re bored of all those usual desserts why not try these delicious wee Crema Cotta. Served as individual desserts, they are the perfect sweet guaranteed to take you back to that sunny holiday in Italy.
1 hour and 20 minutes
20 minutes
Hard
6
Warm the cream, sugar and the split vanilla pod in a large saucepan. At the same time soak the leaf gelatine in cold water.
When the cream starts to smoke, but not boil, remove from the heat and stir in the drained gelatine. Remember to squeeze the gelatine well to remove any water.
Place back on the heat and stir until the gelatine has dissolved, again don’t allow the cream to boil. Sieve the crema cotta then pour into individual ramekins. Cover and refrigerate over night.
In a heatproof bowl over simmering water, melt the cacao (do not let the water touch the bottom of the bowl). Slowly add the milk, cream and honey until combined and all melted. Remove from the heat and beat in the butter.
In a separate pan, heat the raspberries with a tbsp of raspberry vodka. Once the raspberries have started to burst sieve them into the cacao and mix well.
Dip the ramekins in a cup of boiling water then turn out onto a dessert plate. Decorate with fresh raspberries, spoon the cocoa around the crema cotta then serve with a few shavings of pure Venezuelan Black.
Enjoy!
Foe the crema cotta:
For the cacao:
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
