It’s that time of year when the world falls in love… ❤
It’s that time of year when the world falls in love…with food too. And definitely with something like frosted fruit and chocolate baskets. This is a special dessert for a special moment. You choose the moment. Or me, it doesn’t matter. In fact, if I think of it, all the moments are special so yeah, have it this everyday if you want. I amuse myself now as I think you will tell to your special someone in your life, one hot summer day, ‘Let’s have frosted fruit…’ To cool yourself down or not. Is it hot here or it is just me… kidding.
Now, about the serious stuff. I got the recipe from a 2005 Somerfield Magazine and loved it all the way. Thank you for reading, now it is time to get back to work. See you soon.
Frosted Fruit and Chocolate Baskets
Preparation time: 35 minutes (plus chilling time to set)
- 200 g (7 oz) Belgian plain chocolate
- 115 (4 oz) mascarpone cheese
- 115 (4 oz) Greek style yogurt
- 30 ml (2 tbsp) icing sugar
- 15 ml (1 tbsp) brandy
- 55 g (2 oz) cranberries (if you can’t find fresh fruits, try frozen ones)
- 55 g (2 oz) raspberries
- 55 g (2 oz) blueberries
- 1 clementine
- granulated sugar to sprinkle
- non-stick baking parchment
- Cut four 18 cm (7 in) squares of non-stick baking parchment and mould each firmly around a small dish or jar to make a flat base in the center. Place each in a small dish to support the sides.
- Break up the chocolate and heat gently until melted in a bowl over a pan of hot, not boiling, water. Spoon a large spoonful of chocolate into each paper mould and use a small paintbrush to spread the chocolate up the sides, making a jagged edge. It is best to spread the chocolate evenly and fairly thickly or it will break very easily when you remove the paper. Chill in the refrigerator to cool.
- Mix together the mascarpone, yogurt, brandy and 15 ml (1 tbsp) icing sugar. Carefully remove the paper from the chocolate baskets and spoon the mascarpone filling into the baskets.
- Moisten the fruit very lightly with a little water and sprinkle with granulated sugar to ‘frost’. Arrange the fruits on top of the baskets and sprinkle with the remaining icing sugar (sifted). Decorate with frosted rosemary or mint sprigs.