Preparation

1. Crush raspberries with sugar and orange juice to get a raspberry compote.
2. Pour into dessert cups. Set aside.
3. Soften gelatin sheets in a little cold water, then squeeze out the water.
4. Melt the chocolate with the milk, previously heated. Whip briskly and add orange zeste and gelatin sheets. Whip briskly again.
5. Pour into the dessert cups, on the raspberry compote. Refrigirate for about 2 hours.
6. At serving time, add raspberries and wet basil leaves dipped in granulated sugar.

Enjoy!
A recipe from our Chef, Nicole Anne Gagnon.