Chocolate Ripple Raspberry Delight
Posted on 05/08/2010

INGREDIENTS

1 Packet Vitarium Choc Ripple Biscuits (12 biscuits)
1.5 Tablespoons of Fresh Lemon Juice
1 Packet Vitarium Raspberry Jelly
100g of Gluten Free Dark Chocolate (optional)
3.5 Cups of Fresh or Frozen Raspberries
Handful of fresh mint leaves
250g of Mascapone Cheese
1/4 Cup of Gluten free icing sugar sifted
1 Vanilla bean (Scraped and Pod discarded)
2 Tablespoons of Gluten free icing sugar sifted

STEP ONE

Bake Vitarium Choc Ripple Biscuits as per instructions on Pack. They store happily in an air tight container for 3-5 days so feel free to bake ahead of time. You only need 12 for the recipe so enjoy the rest!

STEP TWO

Take a square or rectangle heat proof dish. Scatter 1 cup of the fresh or frozen raspberries in the dish (If using frozen raspberries feel free to leave them frozen for this stage) prepare the Vitarium Raspberry Jelly as per instruction on the pack and pour over Raspberries and immediately refrigerate for 2 - 3 Hours (Again this can easily be made 1 or 2 days in advance)When set, chop roughly in 1.5cm cubes attempting to leave raspberry pieces whole were possible, set aside.

STEP THREE

Beat 250g of Mascapone for approx 3 minutes with Lemon juice, scraped vanilla bean and 2 Tablespoons of icing sugar (if not sweet enough for your taste buds add a little more sugar). Set aside.

STEP FOUR

To make Raspberry coulis, Place 1 cup of Thawed or fresh Raspberries in a sieve. With a fork break down berries and push all of the juice through the sieve. There will only be the seeds remaining in the sieve to be disposed of. Make sure you have every drop of Beautiful Tart Raspberry juice. Add 2 Tablespoons of icing sugar and mix until dissolved, set aside.

STEP FIVE

Melt chocolate and set aside.

STEP SIX

To assemble. Gather 6 lovely glasses . Crumble one choc ripple cookie at the base of each glass. Add 1 tablespoon of Marscapone mix,Top with Jelly mix until Marscapone is covered. Drop a few fresh or frozen Raspberries(no need to defrost) on top then Drizzle a good spoonful of Raspberry coulis. Repeat layer if glass permits. Top with a drizzle of melted chocolate (optional) And a few diced mint leaves for aroma and taste. Place in the refrigerator to set for at least 30 minutes. Serve in the glass or place on a plate a drizzle remaining coulis or chocolate on the plate . Enjoy!! A great dessert that can be prepared ahead of time

STEP SEVEN

This is a Wheat free, Gluten Free, Egg free, Soy free (if no chocolate) dessert!