TO SERVE SIX (EXCEPT THE DELICE)
6 prunes, stoned and halved
150ml cold water
4 tablespoons Pedro Ximinez sherry
2 handfuls raspberries
For the delice:
75g egg yolks
100g caster sugar
300g full-fat milk
250g double cream
220g dark chocolate, chopped
2 tablespoons Pedro Ximinez sherry
For the vanilla cream:
200ml double cream
2 tablespoons of vanilla sugar (or 2 tablespoons
caster sugar and ¼ teaspoon pure vanilla extract)
〉〉 Place the prunes in a small pan with the cold water. Bring to a simmer and cook for fi ve minutes, gently stirring twice. Add the sherry and simmer for two to three minutes, until the cooking liquid thickens, then leave to cool. Chill, covered, in the fridge.
〉〉 Meanwhile to make the delice, whisk the egg yolks with half the sugar until pale in colour. Place the remaining sugar in a pan with the milk and cream and bring to a simmer.
〉〉 Pour the hot cream over the egg yolks, whisking continuously, then return to the pan and cook over a moderate heat, stirring constantly until the custard thickens and coats the back of the spoon.
〉〉 Place the chocolate and sherry into a metal bowl, pour the hot custard mixture over and gently mix it together until the chocolate melts. Pour through a sieve into a clean bowl. Press some baking parchment onto the surface of the delice and leave to cool. Chill in the fridge for at least eight hours to set.
〉〉 To make the vanilla cream, whisk the double cream and sugar until the mixture forms soft peaks, then chill in the fridge.
〉〉 To assemble, use six small bowls or martini glasses and place a raspberry or a few raspberries in the bottom of each. Divide the vanilla cream among them. Top each with a spoonful of cooked prunes and then a quenelle of the delice. Drizzle each dessert with a few teaspoons of the prune liquid.