• 1 large ginger root, peeled and grated
• 1 cup fresh raspberries, plus extra
• 1¼ cups superfine sugar
• 2 cups heavy cream
• 6 egg yolks

Place the ginger in a cheesecloth. Squeeze to strain the juice into a small pot over medium heat. Add the raspberries and ¾ cup sugar, and bring to a boil. Cook until the raspberries soften and the sauce is syrupy, about 6 minutes. Remove from the heat, and set aside to cool.

In a bowl, whip the heavy cream, to medium peaks, and set aside. In a separate bowl, whisk the egg yolks and the remaining ½ cup sugar until frothy. Fold into the whipped cream, and slowly stir in the raspberry syrup. Pour into 6 individual rubber molds, and refrigerate overnight.

To serve, unmold onto individual plates, and drizzle with chocolate sauce. Garnish with raspberries and mint, and dust with confectioners' sugar.