White Chocolate and Mixed Berry Cups
Ingredients
- 65g good quality white cooking chocolate
- a few drops vegetarian pink food colouring
- 100ml double cream
- 1 tbsp white rum, grand marnier or other liqueur
- 1 tbsp icing sugar
- 50g raspberries
- 50g small strawberries, halved or
- quartered depending on size
- 50g blueberries
- a little sifted icing sugar, optional
Method
- 1
Break the chocolate into pieces and melt in a bowl set over a small pan of gently simmering water. Cut two 15cm squares of non-stick baking.
- 2
Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife, to give a marbled effect. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least one hour.
- 3
When the chocolate is firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. Set each chocolate cup on a plate.
- 4
Whip the cream until just holding its shape, flavour with your choice of liqueur and sugar then fold in the fruit. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar (if liked) and refrigerate. Serve within an hour of finishing.
White Chocolate and Mixed Berry Cups was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 65g good quality white cooking chocolate
- a few drops vegetarian pink food colouring
- 100ml double cream
- 1 tbsp white rum, grand marnier or other liqueur
- 1 tbsp icing sugar
- 50g raspberries
- 50g small strawberries, halved or
- quartered depending on size
- 50g blueberries
- a little sifted icing sugar, optional
- 1
Break the chocolate into pieces and melt in a bowl set over a small pan of gently simmering water. Cut two 15cm squares of non-stick baking.
- 2
Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife, to give a marbled effect. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least one hour.
- 3
When the chocolate is firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. Set each chocolate cup on a plate.
- 4
Whip the cream until just holding its shape, flavour with your choice of liqueur and sugar then fold in the fruit. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar (if liked) and refrigerate. Serve within an hour of finishing.
White Chocolate and Mixed Berry Cups was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
