Caramel and Chocolate Delice with Raspberry Coulis

by James Tanner
from Great Food Bites

Satisfy a sweet tooth the special way with James Tanner's sensational
chocolate and caramel delice with a berrylicious raspberry sauce

Servings: 8
Level of difficulty: Intermediate
Preparation Time: 3 hours, , including cooking and cooling the caramel
Cooking Time: 2 hours 10 minutes

You will need: Cooks knife, Cutting boards, Scales

Ingredients
For the delice
450g condensed milk, tinned
800ml whipping cream, lightly whipped
650g dark chocolate
For the raspberries
250g Raspberries
3 Tbsp icing sugar

Place the tin of condensed milk, unopened into a large saucepan and cover
with water. Bring to the boil and boil for two hours, topping up the water
level as necessary. Leave to cool.
Melt the chocolate in a bowl over a pan of gently simmering water. Leave
to cool slightly.
Fold in the whipped cream.
Line a flan ring with baking parchment and place this on to a flat baking
tray with a sheet of baking parchment on it.
Spoon half of the chocolate mix into the bottom of the ring in a smooth
layer.
Open the tin of cooked milk and spoon the resulting caramel into a piping
bag.
Pipe the toffee mix over the chocolate until the ring is two-thirds full.
Fill the flan ring with the remaining chocolate mix; smooth over the top
with a large pallet knife, and then leave to set in the fridge for two to
three hours. Remove the ring and cut into slices with a hot knife.
To make the raspberry coulis, blend the raspberries with sugar to taste
and then pass mixture through a fine sieve. Serve with the delice.

Source:
<http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=517173>




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