- Why is the top oily?
- The cocoa butter in the white chocolate separated. Mix with a stick blender or whisk to re-emulsify.
Raspberry & White Chocolate Cider
This isn't your usual hot drink. The fruitiness of apple and raspberry meets the creamy butteriness of white chocolate. It's like marrying a hot fruit soup with a hot cocoa: refreshing and intoxicatingly sweet at the same time.
Ingredients
1
l
Apple juice (100%)
200
g
Raspberries (frozen or fresh)
100
g
White chocolate
100
ml
Double cream
2
pcs
Cinnamon sticks
1
tsp
Vanilla extract
5
ml
Whipped cream (for serving)
Shopping List (0)
Equipment Needed
- Saucepan: For cooking.
- Sieve: To remove raspberry seeds.
- Whisk: To emulsify the chocolate.
Allergen Information
Milk
Instructions
1
✓
Put the apple juice on to boil with the raspberries and cinnamon. Bring to a boil, then lower the heat and let simmer for 10 minutes.
Tip: Under heat, raspberry cell walls break down, releasing all flavour and colour (extraction).
2
✓
Meanwhile, warm the cream in a small pan (do not boil!), remove from heat, and break in the white chocolate. Stir until you get a homogeneous cream.
Tip: You are making a 'ganache'. The cream helps stabilise the chocolate so it doesn't separate into fat droplets when added to the acidic fruit juice.
3
✓
Strain the apple juice into a clean saucepan, pressing the raspberries through the sieve so the pulp goes in but the seeds don't.
Tip: Straining removes annoying bits.
4
✓
Stir the creamy chocolate base into the hot, strained fruit juice. Use a whisk for a smooth texture.
Tip: Thorough mixing creates the final emulsion.
5
✓
Serve hot, piled high with whipped cream.
Tip: Whipped cream provides a hot-cold contrast.
Recipe FAQ
Ingredients
- 1 l Apple juice (100%)
- 200 g Raspberries (frozen or fresh)
- 100 g White chocolate
- 100 ml Double cream
- 2 pcs Cinnamon sticks
- 1 tsp Vanilla extract
- 5 ml Whipped cream (for serving)