[Recipe]: Raspberry Ripple & Dark Chocolate Fluff.

Quite a few years ago this recipe was 1 of 4 dishes in which I made for a practical catering exam I took in secondary school. It’s simple to make, sweet and overall just a light pudding. This recipe requires the use of an electric whisk and contains gelatin.


  • 300g of raspberries (frozen ones which you should thaw will be cheapest).
  • 410g of evaporated milk
  • 1 packet of raspberry flavoured jelly
  • 30g of icing sugar
  • 50g of dark chocolate (I used 80% cocoa).


  1. Take a heatproof jug or a saucepan and dissolve the jelly blocks/powder in the ratio of water that the packet suggests. Set to one side for slightly cooling.
  2. Using the bain marie method, simmer a bowl of condensed milk over a light heat. With an electric whisk, beat air into the evaporated until a thick foam is formed. 
  3.  Remove the bowl containing the evaporated milk from the heat. With a spoon or spatula, gently and gradually fold in the jelly mixture which you prepared some minutes before. 
  4. Place a sieve over a separate bowl. Press the most of the raspberries through the sieve to begin making the coulis. The seeds should be discarded. Ensure that some whole raspberries are saved for presentation.
  5. Sift the icing sugar into the the raspberry puree, stir together.
  6. Grab 4, small glass cups or small wine glasses. Layer the raspberry fluff and the coulis in each glass, starting with the fluff. 
  7. With a sharp knife, break up the dark chocolate into tiny pieces (-just enough to create a little crunch in each spoonful of the pudding). 
  8. Place two or three whole raspberries at the top-center of each pudding, also sprinkle the dark chocolate chunks or shavings on top. Garnishing with a mint leaf is optional.
  9. Refridge for 4-5 hours before serving. 

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