Raspberry and chocolate jellies

Raspberry and chocolate jellies are a fresh and tempting dessert, a perfect combination of sweetness and tartness. Here is the recipe:

Ingredients

• 300 g of fresh raspberries
• 150 g of sugar (or to taste)
• 200 ml of water
• 8 g of gelatin sheets (or agar agar for a vegan version)
• 100 g of dark chocolate
• Extra fresh raspberries and mint leaves for garnish

Preparation

1. Start by soaking the gelatin sheets in cold water for about 10 minutes until they soften.
2. While the gelatin is softening, wash the raspberries and put them in a saucepan with the sugar and 200 ml of water. Cook over moderate heat for about 5-10 minutes until the raspberries have fallen apart and the sugar is completely dissolved.
3. Strain the raspberry mixture through a fine sieve to remove the seeds and obtain a smooth coulis. Heat the raspberry coulis again and add the well-squeezed gelatin (or agar agar following the instructions on the packaging) and stir until completely dissolved.
4. Pour the raspberry coulis into jelly molds or onto a tray and let cool slightly before transferring to the refrigerator for at least 4 hours or until set.
5. Before serving, melt the dark chocolate in a double boiler. Let the chocolate cool for a few minutes.
6. Unmold the jellies onto a serving plate and, using a spoon, pour the melted dark chocolate over each jelly, creating a partial or complete covering to taste.
7. Garnish with fresh raspberries and mint leaves before serving.

Trivia

Berry jellies can be found in various Italian regional variations, especially in the north where berries are particularly widespread. Adding dark chocolate is a touch of extra indulgence that pairs very well with the vibrancy of the raspberries. If you want an alcoholic pairing, a sweet sparkling wine or Moscato d’Asti could be the ideal accompaniment for this dessert.