Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile | Recipe Finder

Ingredients

• 1 3/4 cup heavy cream
• 1 cup water
• 1 1/2 teaspoons carrageenan
• 1 cup 40 percent dark chocolate chips, melted
• 1 cup heavy cream, plus
• 1 cup
• 1 cup cocoa nibs
• 4 sheets bronze gelatin, bloomed
• 1/4 cup egg whites
• 1/2 cup sugar
• 3 cups port
• 4 cloves
• 2 sticks cinnamon
• 1 star anise
• 1 whole allspice
• 1/2 cup isomalt
• 1/2 cup cocoa nibs
• 1/4 cup ground shortbread cookies
• Raspberries for garnish