Ingredients (Serves 4) 50g Spanish strawberries 50g Spanish raspberries 600ml Double cream ½ Vanilla pod 80g Plain chocolate, finely chopped 6 Large egg yolks 2 tbsp Caster sugar, plus extra for sprinkling Icing sugar for dusting
Method Pour the cream into a non-stick saucepan, add in the seeds from the vanilla pod using a small knife Add the pod itself and place the cream on a medium heat, once the cream is almost boiling but do not allow to boil, remove the pod Stir in the finely chopped chocolate until smooth In the meantime, beat the egg yolks with sugar until combined, but do not over-beat as you do not want it to become light and frothy Pour the chocolate cream onto the eggs and stir with a wooden spoon, once combined, return to the saucepan Cook on a low heat until it has thickened, stirring constantly to prevent it boiling Test if the custard is ready by running your finger through the custard on the back of a spoon, if it stays separate, it is ready. Divide the raspberries and strawberries between four large ramekins Strain the chocolate custard over the fruit and allow to cool Refrigerate for a few hours, preferably overnight A couple of hours before serving, sprinkle the custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. (this can also be done under a grill) Serve add the berries to the side of the ramekin for decoration and dust with icing sugar Recipe from Foods from Spain