Ingredients Jump to Instructions ↓

  1. 284ml pot double cream

  2. 150ml milk

  3. 450g white chocolate , chopped

  4. 6 egg yolks (freeze the whites)

  5. 150g frozen raspberries , defrosted

Instructions Jump to Ingredients ↑

  1. Heat the cream and milk together. Put the chocolate in a bowl and pour over the cream mixture. Stir until the chocolate is melted and then stir in the egg yolks.

  2. Pour back into the clean saucepan and stir over a low heat, stirring all the time until the mixture thickens enough to lightly coat the back of a wooden spoon (don't boil or you'll scramble the eggs), then strain into a jug.

  3. Divide the raspberries between 8 small glasses. Divide the chocolate mixture between them, cover the glasses with clingfilm and chill overnight or until set. They should be just firm but not solid.


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