Raspberry & Rhubarb Domes
Desserts
Food
Omit the biscuits or use gluten free biscuits to widen the appeal of this dessert
10 Servings
Ingredients
• 200g rhubarb, chopped
• 1 tbsp sugar
• 80g McDougalls No Added Sugar Raspberry Jelly
• 920ml boiling water
• 400g mascarpone
• 1 tsp vanilla extract
• 80g chocolate biscuits, crushed
• 10g freeze dried raspberries (optional)
Method
- Cook rhubarb gently with sugar until just soft. Cool slightly.
- Dissolve McDougalls No Added Sugar Raspberry Jelly in 720ml boiling water. Whisk in 200g mascarpone.
- Mix ¾ of the cooled rhubarb into the jelly (reserving some for garnish). Pour into dome moulds and chill until set.
- Combine the remaining mascarpone and vanilla for a soft whip.
- Crush chocolate biscuits for crumb.
- Turn out jellies onto plates. Add mascarpone and chocolate crumb to finish and freeze-dried raspberries if using.
