- 400g fresh raspberries ( or frozen berry mix)
- 200g white chocolate, chopped
- 1 tablespoon gelatine
- ¼ cup water
- 3 egg yolks
- 300ml carton of thickened cream
- ¼ cup icing sugar
- 2 tablespoon of Framboise (strawberry liqueur) optional
Blend or process Berries until smooth and strain to remove seeds (I usually leave the seeds in).
Melt chocolate over hot water, cool slightly do not allow to set.
Sprinkle gelatine over water, dissolve over hot water (or microwave on high for about 30 seconds)
Pour gelatine mixture into large bowl cool slightly, do not allow to set.
Add egg yolks and chocolate to gelatine mixture and whisk until pale and glossy.
Whip cream and shifted icing sugar until soft peaks form. Fold into chocolate mixture with berry puree and liqueur. Pour into lightly wetted moulds (5 cup capacity) or individual ramekins (I got 8 X ¾ cup) refrigerate several hours or overnight.
Warning: if you use frozen Berry mix like me, be careful with the temp of the fruit. If you add gelatine and chocolate to cold fruit it will set instantly, leaving you with a lumpy disaster!!!!