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- 250 g chocolate biscuits, crushed
- 100 g butter, melted
- 300 g fresh or frozen raspberries (thawed)
- 165 ml milk
- 3 x egg yolks
- 85 g caster sugar
- 2 tspn powdered gelatine
- 1 Tbls raspberry liqueur
- 165 ml thickened cream
- 2 tspn icing sugar
- 75 ml water
- 60 ml raspberry liqueur
- 1 tspn powered gelatine
Line six 8cm-round x 5cm-high, food presentation rings with acetate.
To make chocolate biscuit base, combine crushed biscuits with enough melted butter and press firmly into bases of presentation rings. Cool in refrigerator until set.
To make mousse filling, blend raspberries until smooth. Push through a sieve to remove seeds and form a coulis. Set aside 60ml of the coulis for the jelly and 2 tablespoons for plate decoration. Reserve remainder for mousse.
Heat milk over a medium heat until hot. Remove from heat. Whisk yolks and sugar until smooth. Gradually whisk in hot milk. Return to same saucepan. Stir over a low heat until mixture coats the back of a spoon and forms a smooth custard. Remove from heat.
Sprinkle gelatine into 75ml of boiling water. Stir until dissolved. Stir into custard with liqueur and remaining puree. Strain. Cool to room temperature.
Beat cream and icing sugar with an electric mixer until soft peaks form. Fold cream into cooled raspberry custard. Divide mixture among presentation rings on top of base. Refrigerate for 3 hours or overnight.
To make jelly top, stir water, liqueur and reserved 60ml of raspberry puree in a heatproof bowl over saucepan of simmering water until hot. Sprinkle in gelatine. Stir until completely dissolved. Divide mixture among rings, over mousse (mousse must be set or semi-set). Refrigerate for 2 hours or overnight.
To serve, place unmoulded raspberry miroires on serving plates. Remove presentation rings then acetate. Garnish with chocolate curls. Dot reserved raspberry puree onto plates. Serve with ice cream.
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