CREAM DESSERT

Instructions

1. You will also need 90mls of water and 20mls of strawberry sugar free syrup (I used ZERO which has a lovely natural taste) and a little pink colouring (optional but looks nice).
2. First make 2 chocolate hearts by melting together the Lindt and cacao butter, you can add a few drops of liquid sweetener if needed.
3. Put the chocolate mixture into moulds and leave in the fridge until needed, they can be made well in advance.
4. Soak the gelatine in cold water.
5. Mix the cream with 90mls of water and place in a small pan with the granular sweetener, bring to the boil, stirring to dissolve the sweetener. Once it is boiling remove the mixture from the heat then add the strawberry syrup and a little pink colouring if using.
6. Squeeze the water from the gelatine, then stir it into the hot cream, ensuring it all dissolves.
7. Pour into the serving glasses, place in the fridge to set.
8. When it is set and you are ready to serve, place a chocolate heart on each one. I sprayed mine with a little food glitter.