- 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
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
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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