Blueberry Glass
Ingredients
Method
1. Put the chocolate and butter into a heatproof bowl. Melt in a 900-watt microwave on medium for 30 second bursts, until melted. Stir well to combine.
2. Whisk the egg whites to soft peaks, then add the yolks to the chocolate mixture and mix together until smooth and glossy. Then gently fold in the whisked egg whites. Carefully spoon the mixture into pots and chill for at least 1 hour.
3. Put the blueberries into a pan with the liqueur. Just bring to the boil to soften, then remove the fruit with a slotted spoon and put in a bowl. Boil the cassis for 2-3 minutes, until reduced and syrupy. Pour over the blueberries and cool.
4. To serve, top each chocolate fudge pot with a dollop of Greek yogurt, crème fraîche or fromage frais. Crown with blueberries and cassis syrup.
- 200g plain chocolate , broken into pieces
- 100g unsalted butter, cut into 6 pieces
- 4 medium eggs, separated
- 150g blueberries
- 150ml (blackcurrant) liqueur
- 6 tbsp yogurt
Method
1. Put the chocolate and butter into a heatproof bowl. Melt in a 900-watt microwave on medium for 30 second bursts, until melted. Stir well to combine.
2. Whisk the egg whites to soft peaks, then add the yolks to the chocolate mixture and mix together until smooth and glossy. Then gently fold in the whisked egg whites. Carefully spoon the mixture into pots and chill for at least 1 hour.
3. Put the blueberries into a pan with the liqueur. Just bring to the boil to soften, then remove the fruit with a slotted spoon and put in a bowl. Boil the cassis for 2-3 minutes, until reduced and syrupy. Pour over the blueberries and cool.
4. To serve, top each chocolate fudge pot with a dollop of Greek yogurt, crème fraîche or fromage frais. Crown with blueberries and cassis syrup.
