Thursday, 28 May 2015

White chocolate and raspberry pots

double cream 284ml
milk 150ml
white chocolate 450g, chopped
eggs 6, yolks only (freeze the whites to use later)
frozen raspberries 150g, defrosted

step 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.

step 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.

step 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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