This recipe is taken from the 2006 Milk Calendar. Light and airy in texture, this decadent combination of white chocolate, raspberries and real Cream will satisfy the most passionate dessert lovers and no one will guess how easy they are to make.
- Prep: 30 min
- Cooking: 5 min
- 4 oz (125 g) white chocolate chopped
- 1 3/4 cups (430 mL) 35 % cream
- 1 cup (250 mL) fresh raspberries or frozen raspberries thawed
- 1 tbsp (15 mL) sugar
- 1 tbsp (5 mL) unflavoured gelatin
- Raspberries for garnish
In heatproof bowl set over hot, not boiling, water, melt chopped white chocolate with 1/4 cup (60 mL) of the cream. Stir until smooth. Let cool to room temperature (it should still be fluid).
Meanwhile, in saucepan, mash raspberries, sugar and 1 tbsp (15 mL) water until juicy. Sprinkle with gelatin; let stand for 5 min or until softened. Cook over medium-low heat, stirring, for about 2 min or just until gelatin is melted. Set aside; let cool completely.
Meanwhile, cut 3-inch (7.5 cm) wide strips of parchment or waxed paper just long enough to fit around inside of six 1/2-cup (125 mL) jelly jars, ramekins or other dishes; set aside.
In large bowl, whip remaining cream until stiff. Fold one-quarter into white chocolate mixture. Fold white chocolate mixture into remaining cream until blended. Gently fold in raspberry mixture, without blending completely to give a swirled effect.
Spoon enough cream mixture into ramekins to fill just to rim. Carefully push paper strips about 1/4-inch (0.5 cm) down into ramekins lining inside edge to make a collar. Fill with remaining cream mixture.
Cover loosely and freeze until semi-frozen, about 2 hours or for up to 2 days. (If completely frozen, let thaw for about 10 min before serving). Run a warm knife around both sides of paper and remove collars. Serve with fresh berries.
If using frozen raspberries, don't drain the juice off when thawing. It will add flavour to the dessert.
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Top 5 Nutrients
|Calcium:||9 % / 104 mg|
|Vitamin A:||27 % / 266 mcg|
|Vitamin D:||18 % / 0.9 mcg|
|Vitamin C:||7 % / 4 mg|
|Riboflavin:||6 % / 0.1 mg|