Tony Singh

Rich chocolate bavorois with Scottish raspberries, raspberries jus and lemon crunchies

1. Add the vanilla pod to the milk and bring to the boil. Meanwhile, beat the eggs and sugar until white. Then pour the milk over the egg mixture and stir together to make a custard.
2. Stir over a medium heat until it starts to thicken, then strain through a sieve.
3. Dissolve the gelatin by placing it in a bowl of simmering water and stirring, remove and pour into the custard.
4. Divide the custard into two even amounts, add the melted chocolates into each one and leave to cool, stirring from time to time.
5. As the mixture starts to set, whip the cream to soft peaks and divide equally between the two mixtures and fold in.
6. Fold the grated dark chocolate into the white chocolate custard and the raspberries into the dark chocolate.
7. Lightly grease 6 large dariole moulds and fill each one half way up with the white custard & then fill to the top with the dark custard.
8. Refrigerate for 2 hours.

1. Place raspberries into a stainless steel bowl.
2. Sprinkle the raspberries with ¼ of their weight with castor sugar and cover tightly with cling film.
3. Set over a pan of boiling water making sure the water does not touch the bottom of the pan and simmer on a low heat until a clear jus is obtained from the fruit.
4. Pass through muslin without any pressure and place in jars. (Store in the fridge).

1. Mix the flour and baking powder together and rub in the butter.
2. Mix in the sugar and lemon. Add the eggs to make up dough. Knead lightly.
3. Roll into sausage shape and chill for a minimum of 6 hours.
4. Then bake in a moderate oven until golden brown.