250g ricotta cheese
250g summer fruits eg strawberries, raspberries, red and black currants, blackberries etc.
8 fresh basil leaves – chopped finely
100g raspberry coulis
2 tbsp clear honey
2 bars of Crunchie chocolate
Sprigs of fresh mint

METHOD

In a large bowl, crush the chocolate and add the ricotta cheese and half the basil leaves and mix well.

In another bowl, combine the fruits with half the raspberry coulis and the remaining basil leaves.

Place a spoonful of the cheese on the middle of the plate, add another spoonful of the fruit mixture and dribble fine lines of honey over the pudding together with the remaining raspberry syrup.

Serve with a sprig of fresh mint.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS