Ok, I admit I didn’t know what to call this. I found these “white chocolate” buttons that had been coloured in the supermarket. There was pink, and yellow. I bought them and then put them in the pantry thinking that sooner or later I would think up something to do with them. I suspect that the white “chocolate” was more like compounded chocolate – but you get the idea. If you have the proper colouring (powder, not liquid) you could always colour some good quality white chocolate yourself. But I wanted to practice with my moulds, so I made this anyway. I got four (plus a bit of “cloud” left over that I put in a separate ramekin). The cloud was very light and frothy, and when eaten with the syrup, was almost sherbety.
This is best eaten on the day it is made, the cloud will melt away if you leave it in the fridge too long.
White chocolate and raspberry clouds in cases
You will need four moulds that have a capacity of about 2/3 cup each. I used silicon so I could peel them away when set.
200g coloured chocolate;
150g frozen raspberries;
2 egg whites;
2 tbs sugar;
1 tbs Cointreau.
Melt half of the chocolate in a small heatproof bowl over a saucepan of simmering water, don’t let the bottom of the bowl touch the water. This is the “bain marie method” as below:
Melting chocolate over a “bain marie”
Spread the chocolate in the moulds, and put in the freezer while you melt the second half. When the chocolate is melted, allow to cool for about 30 seconds before spreading around the mould, the first layer will slightly melt again, so you can “merge” the two without the first layer completely melting. I did this in two batches because the moulds are so large, if you try to melt the chocolate in one batch you will just end up with a puddle in the bottom of your mould, instead of it clinging to the sides as well. Place in the fridge to finish setting.
In the mould
Put the frozen raspberries, sugar and Cointrea in a small pan and bring to the boil. At the same time, put the egg whites on to whip. It should only take a couple of minutes for the raspberries to break down in the sugar/Cointreau mixture, when this happens, pour through a sieve into a bowl, ideally you want some raspberry sauce, and some raspberry flesh. Once the egg whites are really stiff (you should be able to turn the bowl upside down and nothing falls out) gently fold the raspberry flesh (which should have cooled a little by now) through, and spoon into the moulds. If you have any left over, put in a ramekin and you can eat this separately.
The cloud is already set when you spoon it in, I just leave it in the fridge for about half an hour to harden up a little.
When ready to serve, demould the cases and upturn on a serving plate. When you are eating this, you hit the case with your spoon and crack through to a cloudy inner.
Put the sauce in a small jug, and pour this over as you serve. The combination of the sauce with the cloud is what makes it taste sherbety, without the sauce it can be a bit bland.