Friday - - Recipe Cards -

Prep time 15 mins plus 4 hours re­frig­er­a­tion time Serves 4 100g 70 per cent dark choco­late 4 large egg whites 30g caster sugar 1 tsp vanilla essence Co­coa, for dust­ing Crushed fresh rasp­ber­ries, to serve Gen­tly melt choco­late over a dou­ble boiler. Once melted, re­move from heat and al­low to cool slightly. Whisk egg whites, sugar and vanilla in a clean bowl un­til soft peaks form. Care­fully fold choco­late through the mixture un­til well com­bined. Pour into 4 serv­ing glasses, re­frig­er­ate for 4 hours. Serve with a dust­ing of co­coa pow­der and rasp­ber­ries.

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