Boost your sex life
Red-hot chilli berries
‘Chillies may be this dish’s most potent aphrodisiac for their ability to raise body temperature and make lips plump and kissable!’ says Amy.
Ingredients
(Serves 4)
100g piquillos peppers, drained weight
50g icing sugar + a little extra sweetener
150ml double cream
250g fresh raspberries
Granita ingredients
40g piquillos peppers
25g caster sugar
Juice ½ lemon
Pinch of Espelette
Method
1. Make the granita. Place the 40g piquillos in a small blender with 125ml water, the caster sugar, lemon juice and a good pinch of Espelette. Whizz until very smooth, then scoop out into a small freezer proof box and freeze, stirring with a fork two or three times as it freezes down to crush the ice mixture.
2. For tuiles, pat the piquillos dry with paper towel, then blitz in a blender or food processor with the icing sugar. Reserve a tablespoon of the pulp and set aside. Heat the oven 150C/Gas mark 2.
3. Line a flat baking sheet with a silicone cooking mat (Silpat). Using a thin palette knife, spread the remaining piquillos paste over the Silpat in a wafer-thin sheet, ensuring there are no holes.
4. Then bake for 9-10 minutes until the paste hardens. Tear a sheet of non-stick baking parchment and lay on the worktop.
5. Up end the SIlpat with the tuiles mixture upside down on the paper and using the palette knife, prise off the sheet of pepper mix onto the paper and allow to dry. Then break or cut into eight even-sized pieces to match the size of your desert or side plates.
6. When ready to serve, remove the granita from the freezer to soften a little. Whip the cream and when thick stir in the reserved piquillos purée, plus a little extra icing sugar to sweeten, if liked. Set this spiced Chantilly cream aside. Lay four broken tuiles on four plates, scatter with the berries, then dollop the piquillos Chantilly cream over the berries and finish with another piece of tuile.
7. Scrape shavings of the granita with a spoon onto each plate alongside small spoonfuls of Old Boy’s Jam, if liked.