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Prep Time
15 Minutes
Cooking Time
25 Minutes
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 about 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 refrigerat
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.
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