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).
- 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.
- 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.
- 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.
- 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.
- Sift the icing sugar into the the raspberry puree, stir together.
- Grab 4, small glass cups or small wine glasses. Layer the raspberry fluff and the coulis in each glass, starting with the fluff.
- 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).
- 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.
- Refridge for 4-5 hours before serving.