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6-8
Medium
Published 2005
For a dinner party, put the fresh raspberry purée in the bottom of attractive wine glasses and pipe the mousse over the top.
To make the raspberry purée, put the fruit in a blender with confectioners’ sugar to taste, and whizz until smooth. If you prefer a smooth result, push the raspberry purée through a fine-mesh nylon strainer to remove the seeds. Divide the purée among the glass dishes.
Put the chocolate pieces in the top of a double boiler set over simmering, but not boiling, water (do not let the bottom
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