FEATURE RECIPE
Bitter chocolate jellies with white chocolate crème fraîche

Bitter chocolate jellies with white chocolate crème fraîche

Serves 6



Bitter chocolate jellies
300 gm   dark chocolate (70% cocoa solids), finely chopped
165 gm (¾ cup)   caster sugar
60 ml   Pedro Ximénez (or sherry)
2 leaves   gelatine (titanium strength), softened in cold water
White chocolate crème fraîche
150 gm   white chocolate, finely chopped
100 gm   crème fraîche
150 ml   pouring cream


1 Combine sugar, Pedro Ximénez and 2 cups water in a saucepan and bring to the boil over medium heat, add chocolate and stir until smooth. Squeeze excess water from gelatine, add to chocolate mixture and stir to dissolve. Divide among six 1-cup capacity serving glasses and refrigerate for 3-4 hours or until set.
2 For white chocolate crème fraîche, combine white chocolate and crème fraîche in a heatproof bowl and place over simmering water, stirring occasionally until melted and smooth. Remove from heat, add cream, mix and refrigerate until cold. Whisk until soft peaks form, spoon over jelly and serve.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles


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