Blueberry jelly, Mexican chocolate mayonnaise and white chocolate cake - Lincolnshire Life
METHOD To make the jelly, place all the ingredients apart from the gelatin in a pan and cook gently for 20 minutes. Soak the gelatin in cold water for 5 minutes
Ingredients
- 250g of blueberries
- 50g of caster sugar
- The juice of 1 lemon
- 100ml of water
- 2 leafs of gelatin
- 2 egg yolks
- 20g of extra bitter cocoa powder
- 50ml of water
- 150ml of olive oil
- 200g of melted 70% cocoa solid chocolate
- 3 whole eggs
- 100g sugar
- 100g of flour plus some for the baking tray
- 100g of white chocolate
- 100g of butter
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