White Choc & Raspberry Castles

prep 30 mins, plus freezing
  • 750 ml (1¼ pints) strawberry ice cream
  • 250 g (8 oz) white chocolate, broken into pieces
  • 400 g (13 oz) raspberries

Line 6 small straight-sided individual china dishes or metal pudding moulds with clingfilm, then press a thick layer of ice cream into the base of each, then top with two small scoops. Freeze for 2–3 hours until firm.

Melt the chocolate (see page 11). Cut 6 strips of paper the circumference of the dish and 2.5 cm (1 inch) higher than the top of the dish. Spread the chocolate over the paper strips so that it covers the base and two short ends with a wavy, jagged edge to the second long side, just in from the paper edge.

Lift the ice cream quickly out of the moulds using the clingfilm, then peel off the clingfilm. Wrap one of the chocolate-covered strips around the side of the refrozen ice cream so that the chocolate touches the ice cream and the paper is on the outside. Repeat with the other moulded ice creams. Return to the freezer for 2 hours.

Reserve a few raspberries to decorate each castle. Purée the remainder of the raspberries and sieve, if liked. Drizzle the purée over 6 serving plates. Remove the ice creams from the freezer and peel away the paper. Transfer a castle to the centre of each serving plate and decorate with a few raspberries.

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