- 4 tbsp double cream
- 110g/4oz mascarpone
- 2 tbsp icing sugar
- 55g/2oz raspberries
- 55g/2oz amaretti biscuits, crushed
- 30g/1oz dark chocolate, grated
- 75g/2½oz raspberries
- 1 tbsp white wine
- 2 tbsp white rum
- 1 tbsp icing sugar
- For the mousse, place the double cream, mascarpone and icing sugar into a bowl and mix well. Fold in the raspberries and crushed amaretti biscuits.
- Place a chefs' ring onto a serving plate and fill it with the mousse. Level the top of the mousse with a palette knife and sprinkle over the grated chocolate.
- For the coulis, place all the coulis ingredients into a blender and blend until smooth.
- To serve, warm the outside of the chefs' ring with a mini-blowtorch to release it. Remove the ring and drizzle the coulis over the mousse.