Chocolate & raspberry creams

• frozen raspberries↗300g g

  (no need to thaw them)

• brandy↗1 tbsp tbsp

  (optional)

• 3 tbsp raspberry↗

  conserve

• dark chocolate↗175g g

  plus extra grated chocolate to decorate

• 2 x 150g pots thick, creamy raspberry yogurt↗
• fresh vanilla custard300ml ml
• chocolate macaroons

  or shop-bought shortbread, to serve

• egg whites↗2
• icing sugar↗50g g

  plus extra for dusting

• ground almond↗100g g
• cocoa↗25g g
• icing sugar↗50g g
• blanched almonds↗6

Step-by-step instructions

1. 1

   Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.

2. 2

   Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.

3. 3

   To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.