Serves 8 to 10
For the base
20 chocolate digestive biscuits, crushed
100g melted butter
3 tbsp toasted flaked almonds, crushed
For the filling
400g white chocolate
50g butter
1 tsp ground ginger
70g candied ginger finely cut
3 tbsp dried cranberries
2 lemons, zest only
400ml cream, lightly whipped
250g mascarpone
For the coulis
100g raspberries
3 tbsp icing sugar
Raspberries, to decorate
Whipped cream, to decorate
7 sprigs of rosemary, to decorate
Crystalised cranberries, to decorate
To prepare the base, combine the biscuits, crushed almonds with enough melted butter to combine well. Spoon into a 23cm loose base flan tin and spread the buttered crumbs up the sides and over the base surface. Leave in the fridge to set for ½ hour.
To make the filling, melt the chocolate with the butter over a bain marie. Leave to cool but not set.
Add the ground ginger, candied ginger, cranberries, lemon zest and fold in the whipped cream and mascarpone in the melted chocolate.
Spread over the biscuit base and place in the fridge to set.
To make the coulis, blend the raspberries with the icing sugar until smooth. Sieve into a jug and pour into a squeezy bottle, ready to use.
To serve, take the dessert out of the fridge 30 minutes before serving. Wedge a thin knife around the biscuit base and lift the tin off.
To decorate, drizzle the coulis over the top. Spoon the whipped cream into a piping bag and pipe rosettes around the top.
Decorate with rosemary sprigs and crystalised cranberries.
To crystalise cranberries – you will need 10 fresh cranberries, egg white and caster sugar.
Wipe the cranberries dry. Break up the egg white with a fork. Place the cranberries into the egg white and then roll them into the caster sugar. Leave to dry for about 2 to 3 hours.
