Berry and chocolate dessert.
Posted on 24/10/2011
How many would it make: 10 portion
1 pkt (85 gm.) Vitarium Raspberry Jelly.
180 ml. boiling water.
500 gm. pkt Coles Fresh Frozen mixed berries.
1 tablespoon fresh lemon juice.
4 tablespoons good quality port (optional).
200 gm. Cadbury Old Gold Dark Chocolate, Roast Almond.
250 gm. cream cheese softened and chopped.
¼ cup cream.
1 ½ teaspoon vanilla extract.
30 gm. unsalted butter.
3 tablespoons castor sugar.
Butter (melted) to grease mould.
150 ml. thickened cream for decoration (optional).
For this recipe, you will need a 1 ½ litre jelly mould.
Place the frozen berries, lemon juice and port in a medium saucepan. Bring to the boil over gentle heat and simmer for 3 minutes.
In a small heatproof bowl, add the boiling water to the jelly, stirring briskly until the jelly is dissolved. Add to the cooked berries, stirring to mix evenly. Pour the combined mixture into the jelly mould. Cool and place in the refrigerator to set.
Place chocolate, cream, vanilla extract and butter in a small saucepan and stir over low heat until the contents have melted and the mixture is smooth. Allow to cool. Remove 4 tablespoons of the cooled mixture and spread evenly over the top of the set jelly. Return to the refrigerator to allow the chocolate layer to set. When the chocolate layer has set, grease the remaining exposed section of the jelly mould with the melted butter.
In a medium bowl, beat the cream cheese and sugar together until light and fluffy.
Add this to the remaining cooled chocolate mixture and stir to mix evenly. Spoon this mixture over the set chocolate in the jelly mould and place in the refrigerator until firm.
To remove, place the jelly mould in hot water for approximately 1 minute. Check that the set chocolate cheese mixture is separating from the edge of the jelly mould. Invert the jelly mould to turn out the contents onto a serving platter.
Decorate with whipped cream and enjoy.
This recipe can be made a day or two in advance of requirement.