Chocolate Delice with textures of raspberry
chef Lorenzo Salami teaches us to prepare a refreshing and colourful dessert
Ivory Fantasy granite from India is the worktop we have chosen to pair with Lorenzo Salami’s dessert, a Chocolate Delice with smooth raspberry jam and fresh fruit.
Watch chef Lorenzo prepare this recipe while discussing the qualities of the Ivory Fantasy granite with Donna Thacker from Seriously Good Food of Marlow. Be inspired by this combination of culinary expertise and the craftsmanship of the stonework.
Chocolate Delice with textures of raspberry
by Lorenzo Salami
Serves: 4 people
Preparation: 30 minutes
Chilling: 7 hours
Lorenzo Salami and Donna Thacker cooking at stoneCIRCLE yard
ingredients
150g dark chocolate, chopped
125g milk chocolate, chopped
250g double cream
50g butter
45g sugar
300g raspberries
100g sugar
1 lemon
mint
edible flowers
preparation
Bring the cream to a boil with the butter and sugar, then pour over the chocolate and mix until completely melted.
Pour on a tray and leave it to set in the fridge for at least six hours.
In the meantime, take half of the raspberries and cook them with the sugar and the lemon juice until you reach a jam-like texture (you can sieve it at this stage to remove all the seeds). Leave to cool down in the fridge.
Once the Delice has set, cut it into individual portions and put it on a plate, decorating it with raspberry jam and fresh raspberries.
Garnish with mint and edible flowers.
chef Lorenzo Salami
Chocolate Delice on Ivory Fantasy granite
project details
kitchen worktop: Ivory Fantasy granite
chef: Lorenzo Salami
presenter: Donna Thacker
production: Marco Joe Fazio creative agency
