Sunday 29 September 2013

Dairy and Gluten Free Berry Choc Pots


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Serves 4
Ingredients

100g dark chocolate
2 tbsp. runny honey
4 eggs, separated
A pinch of salt
300g berries

Method
Melt the chocolate and 1 tbsp. of honey in a heatproof bowl, suspended over a pan of barely simmering water. Leave to cool to room temperature. Whisk in the egg yolks, one at a time until you have a thick and smooth chocolate base.
In a separate, spotlessly clean bowl, whisk the egg whites with the salt until stiff (but not dry) peaks form. Vigorously beat 1 tbsp. of the beaten egg whites in to slacken the mixture, before gently folding the remaining egg whites in with a large metal spoon. Divide the mixture between the glasses and pop them in the fridge to set for at least three hours.
In the meantime, place the berries (top and tailed if necessary) and the remaining 1 tbsp. of honey in a saucepan over a gentle heat and stir until the fruit breaks down slightly, and you are left with a gorgeous, fruity compote. Leave to cool completely, before spooning over the set chocolate pots.
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Inspired? For more gluten free recipes visit Great British Chefs collection.



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