Chocolate crémeux

Method

To make the crémeux

1. Soak the gelatine in cold water.
2. Pour the milk and cream into a pan, and place on a medium heat.
3. Add the egg yolks and sugar into a mixing bowl and whisk until fluffy.
4. Once the milk and cream come to the boil, add the liquid to the egg yolk mixture slowly, while whisking.
5. Return to the hob and heat to 83°C.
6. Remove the gelatine from the water, squeezing out excess liquid, and add it along with the chocolate to the cream.
7. Pour this mixture into a container and chill until set.

To serve

Arrange the raspberries in the bottom of a bowl and with a warm dessert spoon, make a quenelle.