Editor's note: I do feel that one's palate refines a little with age. More and more I find what I would have considered "Classic" pairings that I once would have passed up, very appealing. Take fruit and chocolate, once I would have never given thought to it but now I completely understand the sharp and sweet combination to give you a flavour that's greater than the sum of its parts. Give this coulis a go, combine with some of the fudge from Pick #6 and you'll thank me!
The Fudge follow on …
… remember the chocolate fudge
It occurs that it can be the beginning of a great store cupboard/fridge/freezer summer treat. If you need a reminder of the recipe then check out “Two down, seven to go” for chapter and verse and for the hints and tips too.
Moving swiftly on - use seasonal fruits – strawberries or raspberries, to compliment and serve with the melted fudge and make a coulis – whilst the raspberry season isn't as long as the strawberry you can buy frozen if all else fails.
Both fruits are a perfect marriage with chocolate.
Berry Coulis
200g strawberries, hulled and halved
200g raspberries
75g icing sugar, sifted
Heat the fruit in a large pan for 4-5 minutes or until the fruit starts to break down. Add the icing sugar and continue to cook for a further 2-3 minutes or until the sugar has dissolved.
Transfer the mixture to a food processor and blend until smooth, add a splash of water if necessary to loosen. Strain the coulis through a sieve and set aside to cool. Chill in the fridge until needed.
If you feel the need to ease your chocolate conscience, using seasonal fresh fruits will do the trick – all you need now is ice cream!
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