150g Mixed Berries
40g 85% Chocolate
200g Double Cream
15g Flaked Almonds
Ingredients for all five:
First: Black Forest Gateau & Chocolate Trifle
Cook up all of the berries, either in the microwave or in a saucepan. Bring to boil and then simmer for about 10 minutes. Add sweetener, if you need to, and then strain off any juice.
Next to make the lava cake, but in reduced quantity: Melt all the chocolate in the microwave, in bursts of 30 seconds, checking between each burst, till melted.
Meanwhile, whisk up 120g cream, do not over whip, till soft peaks.
Whisk 1 egg in a bowl with a fork, put to one side.
In a separate bowl, add 10g melted chocolate, ½ tsp sweetener, 28g whisked egg, 8g cream, ½ tsp vanilla extract, ⅛ tsp baking powder, teeny tiny bit of salt.
Mix all these ingredients, and microwave for 1 minute (this cake doesn't need to look perfect in shape)
Take one pot for the Black Forest Gateau:
And fill with 25g mixed berries.
Then add half the lava cake, broken into pieces.
Then top with 20g whisked cream.
Finally drizzle with 3g melted chocolate.
Take a second pot for the Chocolate Trifle:
In a new bowl, add 10g of whisked cream and 3g melted chocolate. Stir and it will thicken.
Once mixed well, put it back in the microwave for 5 - 10 seconds. This will loosen it up a bit, to become more like a custard or sauce.
Pour into the glass pot.
Then top with remaining cake.
Same again make chocolate sauce as the above instructions, pour over the lava cake into the pot.
Top with 20g whipped cream
Drizzle 3g melted chocolate over the cream.
Next 2 puddings: Creme Brulee and Fruit crumble and Custard
Add 40g of cooked mixed berries to 1 pot.
Next to make the custard for both pots:
In a saucepan add 80g unwhipped double cream, 10g sweetener, ½ tsp vanilla extract, and a tiny pinch salt. Gently heat but do not boil.
Meanwhile separate 1 egg yolk (you do not need the egg white) and leave in a bowl.
Take the cream off the heat, allow to cool slightly and then add this to the egg yolk and beat in well. Check that you are happy with the sweetness then pour this mixture back into the saucepan and gently heat, whilst stirring continuously for about 5 minutes until it thickens.
Then divide it between the empty pot and the pot with 40g of berries in it. Sprinkle sweetener over the creme brulee and put to one side.
Next, the crumble:
Crush 10g flaked almonds and then add 3g of butter, and sweetener and melt in microwave
Give it a quick stir and top the fruit & crumble pot
Both these pots can now go in the oven or the airfryer at 180c. The creme brulee needs to sit in a small pot of shallow water in the oven.
Cook the creme brulee for 10 minutes and the fruit crumble for 5- 10 minutes until lightly brown.
Finally: Fruit Compote and Fruit Fool, with Toasted Almonds
In your last pot, add 20g of cooked berries
In a separate bowl add 20g cream, 20g berries, sweetener, if you need it and mix.
Add this to the top of the berries.
In another bowl add 10g cream and a drop of vanilla extract. Mix and top the fruit fool
Put flaked almonds in a saucepan with 3g butter and a little sweetener and fry till lightly brown
Once cooled put on top of the fruit fool
Cover with cling film and these will keep in the fridge for at least 5 days, so long as the cream is fresh. If the cream is not as fresh, save the custard pots till last, as the have been cooked.
150g of berries is more than you need, but depending on whether you use fresh berries or frozen, you might need to drain off some juice so this is to allow for that. You'll need 120g of actual berries
Again with the chocolate, you only need 30g for this recipe but the 40g is to allow for some left in bowls and of course some eaten :)
Same as above, you only need 170g cream. Because you will be making 5 puddings, and you are using small amounts of ingredients in each pot, ingredients get left on spoons and bowls, so you need extra to allow for this. so you might have a little cream and chocolate left over - just keep in the fridge for another day (or lick the bowl!
You will also be left with half the mixed egg mixture and an egg white.