White chocolate and raspberry pots
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 8
Skip to ingredients
- 284ml double cream
- 150ml milk
- 450g white chocolatechopped
- 6 eggsyolks only (freeze the whites to use later)
- 150g frozen raspberriesdefrosted
Nutrition: per serving
- kcal543
- fat41.9g
- carbs35.2g
- fibre0.5g
- protein8.6g
- salt0.22g
Method
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.
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.
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.
