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

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.

project details

kitchen worktop: Ivory Fantasy granite

chef: Lorenzo Salami

presenter: Donna Thacker

production: Marco Joe Fazio creative agency