date:Aug 06, 2014
eanwhile, bring 1 cup (250ml) cream to a simmer over medium-high heat. Remove from heat, add the chocolate and set aside until melted. Add the gelatine and stir until smooth, then allow to cool slightly.
Step 5
Whiz the strawberries and 2 tablespoons redcurrant jelly in a food processor, then push through a sieve, discarding solids. Fold into the gelatine mixture.
Step 6
Whisk 150ml cream with electric beaters to soft peaks, then, using a metal spoon, fold into the strawberry mixture. Spread ove