Prep 20 mins
Cook 2 hrs
This recipe comes from the Canadian Milk Calendar. Light and airy in texture, this decadent combination of white chocolate, raspberries and real cream will satisfy the most passionate dessert lovers.
- 4 ounces white chocolate, chopped
- 1 3⁄4 cups 35% cream, divided
- 1 cup raspberries (fresh or frozen, thawed)
- 1 tablespoon granulated sugar
- 1 teaspoon unflavored gelatin
- fresh raspberry, to garnish, if using frozen raspberries, don't drain the juice off when thawing (It will add flavour to the dessert)
- In heatproof bowl set over hot, not boiling water, melt chocolate with 1/4 cup 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 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 wide strips of parchment or waxed paper just long enough to fit around inside of six 1/2 cup 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 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.