Raspberry and Chocolate Jellies

Raspberry and chocolate jellies are a fresh and indulgent dessert, a perfect combination of sweetness and acidity. Here is the recipe:

Ingredients

• 300 g fresh raspberries
• 150 g sugar (or to your taste)
• 200 ml water
• 8 g gelatin sheets (or agar agar for a vegan version)
• 100 g dark chocolate
• Extra fresh raspberries and mint leaves for decoration

Preparation

1. Start by soaking the gelatin in cold water for about 10 minutes until it softens.
2. While the gelatin softens, wash the raspberries and place them in a saucepan with the sugar and 200 ml of water. Cook over medium heat for about 5-10 minutes until the raspberries have broken down and the sugar is completely dissolved.
3. Pass the raspberry mixture through a fine sieve to remove the seeds and obtain a smooth coulis. Heat the raspberry coulis again and add the well-squeezed gelatin (or agar agar following the dosage instructions on the package) and stir until completely dissolved.
4. Pour the raspberry coulis into jelly molds or a tray and let it cool slightly before transferring to the refrigerator for at least 4 hours or until set.
5. Before serving, melt the dark chocolate in a double boiler. Let the chocolate cool for a few minutes.
6. Unmold the jellies onto a serving plate and, using a spoon, pour the melted dark chocolate over each jelly creating a partial or full coating according to your taste.
7. Decorate with fresh raspberries and mint leaves before serving.

Curiosities

Berry jellies can be found in various Italian regional variants, especially in the north where berries are particularly common. Adding dark chocolate is a touch of extra indulgence that pairs very well with the liveliness of the raspberries. If you want an alcoholic pairing, a sweet sparkling wine or a Moscato d’Asti could be ideal to accompany this dessert.