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Chocolate & raspberry creams
- 300g frozen raspberries (no need to thaw them)
- 1 tbsp brandy (optional)
- 3 tbsp raspberry conserve
- 175g dark chocolate , plus extra grated chocolate to decorate
- 2 x 150g pots thick, creamy raspberry yogurt
- 300ml fresh vanilla custard
- chocolate macaroons or shop-bought shortbread, to serve
- 2 egg whites
- 50g icing sugar , plus extra for dusting
- 100g ground almonds
- 25g cocoa
- 50g icing sugar
- 6 blanched almonds
Directions:View on BBC Good Food
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