Douze-pointe pies
In ode to the Eurovision Song Contest, these shortcrust pies contain Spanish pepper, Greek cheese and Polish pierogi fillings
Bucks fizzers
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 8
Skip to ingredients
- 500ml pot double cream
- 300g dark chocolatebroken into chunks
- zest 2 orangesplus 100ml juice (and a splash extra)
- 2 tbsp icing sugarsifted
- a few sachets sherbet
For the cream
- 200ml whipping cream
- 50ml proseccoCava or Champagne
- 2 tbsp icing sugarsifted
Nutrition: per pot
- kcal635
- fat54g
- saturates34g
- carbs32g
- sugars32g
- fibre1g
- protein4g
- salt0.1glow
Method
step 1
Put the cream, chocolate, orange zest and juice, and icing sugar in a heatproof bowl. Set over a pan of barely simmering water and gently melt until smooth.
step 2
Splash about 0.5-1cm of orange juice into a small bowl. Tip the sherbet onto a plate. Dip the rims of 8 small pots, glasses or jars into the orange juice, then into the sherbet – like frosting the rim of a Margarita glass. Keep the remaining sherbet.
step 3
Evenly pour the chocolate between your frosted pots, glasses or jars, and chill for at least 2 hrs, or up to 48 hrs.
step 4
Beat the whipping cream, Prosecco and icing sugar until thick, then add a dollop to the top of each pot. Sprinkle on a little more sherbet just before serving.