Admittedly, I got this idea for raspberry lotus bites off a caterer who offered them at unnecessarily exorbitant prices. All it is, is a fresh raspberry (frozen will not work here), coated in white chocolate from the outside, and rolled in crumbed lotus (speculoos) biscuits.
Although many recommended them straight out of the fridge, I preferred them standing at room temperature so the chocolate melts in your mouth versus breaks and having to be chewed too long. The best pairing with this is undoubtedly some Arabic coffee, fragrant and bitter to match the sweetness of each bite.
Ingredients:
250g fresh raspberries
150g white chocolate
60g lotus biscuit
Method:
Blitz the biscuit into crumbs and put in a bowl
Melt the white chocolate in another bowl.
Working with each individual raspberry, dunk it almost to the top in the chocolate, then roll lightly in the biscuit crumbs. Set on a wax paper-lined tray and refrigerate to set.
Serve at room temperature, accompanied by some Arabic coffee.
صحة و عافية
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