Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 100ml Cream
- 150ml Milk
- 250g Dark Bitter Chocolate
- 80ml Olive Oil
- 20ml Grand Marnier
- Flor de Sal
- Raspberry & Red Pepper jelly:
- 2 Red Peppers 200g Pureed Raspberries
- 10ml Raspberry Vinegar 2
- Gelatine Leaves 100ml
- Water 50g
- Sugar
- =
Directions
Roast the red peppers in a hot oven or place under a hot grill. Cook until the skin starts to blister and blacken slightly. Place in a bowl and cover tightly with cling film. Make sure it is air tight. The steam will help to remove the skin. When cold enough to handle, peel off the skin and discard the seeds. Place the peeled peppers in a blender and blend to a puree.
Soften the gelatine in a little cold water. Bring the sugar and water to the boil. Squeeze gelatine dry and add to the sugar syrup. Remove from the heat and whisk until the gelatine has dissolved. Add the red pepper, raspberry puree and vinegar. Allow to set in the fridge for at least 6 hours.