Gold Dust Syllabub Cup

White stoneware, wheel thrown and altered, teadust glaze, cone 7 reduction fired, 4.5 x 4.25 x 3.25 inches.

Recipe: Chocolate Syllabub with Raspberries and Coffee

INGREDIENTS:

2 1/4 cups cream, divided into 1¾ cup and ½ cup

1/2 cup powdered sugar, optional

1 Tbsp. cocoa powder

1/2 Tbsp. powdered milk

1 pint fresh raspberries, divided

1/2 cup strong coffee

PROCESS:

In a stand mixer, whip the cream, powdered sugar, cocoa powder, and powdered milk until medium peaks are formed. Meanwhile, puree raspberries in a mini-food processor or blender, set a few aside for garnish before pureeing. Add the coffee and raspberry puree to the whipped cream/mousse and whip to combine. Divide mousse evenly amongst glassware (these are traditionally served in pretty glassware or crystal, or syllabub cups made by Joe Carter – eyebrows eyebrows) and refrigerate for at least 4 hours, but up to two days; make sure they are covered with plastic wrap touching the top to keep a skin from forming). Whip remaining cream when ready to serve and garnish with remaining raspberries. Serves 3-4.