Island Life Magazine Ltd February/March 2011 | Page 134

food

Island Life - February/March 2011
Head Pastrie Chef
Royal Hotel
Ventnor

Steve Bott
White chocolate teardrops
filled with a dark chocolate
raspberry cream mousse

Chocolate work:

Set these aside in a cool dry place on a

Quality white and dark chocolate `couverture`

clingfilmed tray ready for later use-but not in

need to go through a fairly complicated

the fridge.

tempering process before being used
therefore I would recommend that a quality

Raspberry Chocolate cream:

cooking chocolate is used to make the

• 500ml cream

teardrop shells. Gently heat the chocolate in

• 250g dark chocolate (not higher than
60% cocoa)

a bowl over warm water. It is always best not
to get the chocolate too hot.
In the meantime cut out some acetate

• 100ml raspberry puree

plastic strips to the size of 16cm long x 3cm

Our purees are made during the fruit season

deep. Spread the warm melted chocolate

then preserved in various forms for future

onto the plastic strips and leave to cool

use.

slightly, until the chocolate is still malleable

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• 2 Leaves gelatine (soaked in cold water)

Put half of the cream in a saucepan and

but not runny then fold it over just so the

boil. Add the soaked gelatine and pour over

two ends will meet and press together this

the chopped chocolate.

will naturally form the shape of the teardrop.

Add the raspberry puree then leave until

This will stick together but you can also use a

lukewarm. Beat the remaining cream until

paperclip just to help it hold it`s shape.

light but not too firm then fold into the
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