- truffle
- 200ml double cream
- 300ml milk
- 500g dark chocolate
- 120 ml olive oil
- Red pepper and raspberry jelly
- 2/3 red peppers
- 400g raspberry puree
- 20ml raspberry vinegar
- 200ml water 100g sugar
- 7 leafs gelatine (soaked)
Chocolate and olive oil truffle with red pepper and raspberry jelly, cornish sea salt
Simon Hulstone
15th April 2011
Chocolate and olive oil truffle with red pepper and raspberry jelly, cornish sea salt
Chocolate and olive oil truffle with red pepper and raspberry jelly, cornish sea salt
Ingredients
Method
bring the milk and cream to the boil , pour over the chocolate, then slowly mix in the olive oil , allow to set before scooping. 6 hours.
Red pepper and raspberry jelly
roast and peel the peppers then deseed
place the vinegar, water, sugar, and raspberry puree
into pan and bring up to the boil
blitz the peppers and the liquid until smooth then and the gelatine
pass the mix and set in tub.check with chef
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