deliciouslyorkshire | Recipes | White Chocolate Pot with Raspberry Jelly and Raspberry Sorbet

This is a simple dessert recipe that can be prepared well in advance for dinner party entertaining, says chef Richard Johns who runs Artisan with his wife Lindsay. The restaurant was named North East of England Restaurant of the Year in the Which? Good Food Guide 2011.

Method

Syrup

1. To make 400ml cold stock syrup, boil 300g castor sugar, 25g glucose and 400ml water together for 5 minutes.

For the pots

1. Place the cream, zest and vanilla pod (deseeded) into a pan.
2. Bring to boil and infuse for 30 minutes.
3. Melt white chocolate and then add yolks.
4. Bring cream back to simmer, add to chocolate, mixing well.
5. Pass through a sieve into a jug.
6. Pour into six shot style glasses and fill, stopping around 6mm from the top of glass.
7. Cool to room temperature, then place in fridge.

Raspberry sorbet

1. Puree raspberries and pass through sieve.
2. Measure out 600g of puree, reserving the rest.
3. Add around 300ml of stock syrup to puree.
4. Add raspberry liquor to taste, along with a squeeze of lemon.
5. Rest in fridge for a couple of hours, then churn in ice cream maker.
6. Place in freezer.

Raspberry jelly

1. Soften gelatine in a little cold water.
2. Heat up remaining puree with around 50ml of stock syrup.
3. Squeeze out gelatine, add to raspberry puree.
4. Leave to cool, mixing regularly.
5. When nearly setting, top chocolate pots with jelly.
6. Return to fridge to set.

To serve

1. Place chocolate pot on plate and decorate with raspberry sauce, optional caramel springs (practice required!) and fresh raspberries.
2. Place sorbet on plate and serve.