This jelly white chocolate and raspberry is dedicated to my cousin Georgia who’s celebrating her 13th birthday.

preparation: 15 min | refrigerating: 2 hrs | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 6 shooters

ingredients

jelly

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• 120g white chocolate

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• 200 ml of warm water

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• 2 papers of gelatin

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raspberry pulp

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• 60 g raspberries washed and dried

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• 25 g sugar

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• 1 tsp lime juice

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garnish

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• 6 basil leaves

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• 30g sugar

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• 10g grated coconut

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directions

1. Melt white chocolate in a saucepan; then add warm water and gelatin soaked and squeezed.

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2. Whisk the preparation to avoid the separation of white chocolate molecules; Leave to cool and slightly thickens.

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3. Meanwhile, simply mash the raspberries; Add sugar and lime.

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4. Pour one tablespoon of raspberry pulp in each shooter; Then pour over the chocolate; Refrigerate for 2 hours.

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5. For garnishing, add 1 basil leaf slightly moistened and dipped in grated coconut and 1 raspberry for each shooter.

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reference

• Les verrines du chef

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Tags: basil leaves, gelatin, grated coconut, lime juice, raspberries, sugar, white chocolate

This entry was posted on Saturday, June 5th, 2010 at 7:50 pm and is filed under various shooters. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.