Preparation time: 15 min
Cooking time: 10 min
In the fridge: 4 h
Servings: 4
Cooking time: 10 min
In the fridge: 4 h
Servings: 4
Preparation
1.
Place the chocolate in a bowl. Set aside.
2.
In a saucepan, heat the raspberry purée with half the sugar.
3.
In a bowl, combine the egg yolks with the remaining sugar with a whisk. Gradually add the warm raspberry purée, whisking constantly. Pour the mixture back into the saucepan and cook gently for about 1 minute, stirring continuously. Strain through a sieve over the chocolate. Let stand for 1 minute, without stirring.
4.
With a whisk, stir until smooth. Divide among six espresso cups. Cover and refrigerate for 4 hours or overnight.
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For about 250 ml (1 cup) seedless raspberry puree, puree 1 liter (4 cups) thawed frozen raspberries until smooth, then strain the puree through a fine sieve. |
