250g raspberry (ca.125ml raspberry juice)
1 tsp lemon juice
6 leaves of gelatin
1-2 Tbsp honey
Prep.time: 10 minutes
Cooling time: 1-2 hours
You’ll need: Berry Press
- Attach berry press on the Cooking Chef. Put the raspberries in the press and squeeze out the juice.
- Soak the gelatin in cold water.
- Add raspberry juice, lemon juice and water in a small saucepan, cook briefly then dissolve gelatin and honey in it.
- Pour the liquid into chocolate molds, and refrigerate for 1-2 hours.
Baked in partnership with Kenwood Switzerland