Meals and Courses

White Chocolate Cream with Raspberries

cook 20 mins
  • 150 g (5 oz) white chocolate, broken into pieces, plus extra shavings to decorate
  • 300 ml (1/2 pint) double cream
  • 200 ml (7 fl oz) crème fraîche
  • 125 g (4 oz) fresh raspberries, lightly mashed
  • plain dark chocolate shavings, to decorate
  • Place the white chocolate in a saucepan with 8 tablespoons of the cream and gently heat, stirring constantly, until the chocolate has melted and the mixture is smooth. Remove from the heat.
  • Place the remaining cream in a plastic bowl and whisk until soft peaks form. Fold in the crème fraîche, then fold in the warm chocolate mixture. Finally, fold in the raspberries. Freeze in the bowl for 5 minutes.
  • Divide the mixture between 4 serving glasses and decorate with white and plain dark chocolate shavings.
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