Warm 100 ml of raspberry beer, au bain marie and melt 150 gr dark chocolate in it.
Fold the whipped cream in the chocolate and keep in the fridge.
Make a coulis of raspberries and creme de cassis.
Serve with a slice of pear, crumbled chocolate chip cookie, almond slivers and fresh raspberries.
(Recipe by Jeroen de Pauw)
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