Ingredients
- double cream 284ml
- milk 150ml
- white chocolate 450g, chopped
- eggs 6, yolks only (freeze the whites to use later)
- frozen raspberries 150g, defrosted
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 543
- Fat 41.9g
- Carbs 35.2g
- Fibre 0.5g
- Protein 8.6g
- Salt 0.22g