Fresh raspberry and white chocolate sundae

Categories: July

Ingredients

• 200g white chocolate, chopped
• 425ml double cream
• 50ml milk
• 100g caster sugar
• 4 medium egg yolks
• few fresh mint leaves, to serve
• 450g raspberries
• 2-3 tbsp icing sugar
• good squeeze of lemon juice

Directions

1. Put the chocolate into a heatproof bowl over a pan of simmering water until almost melted. Remove from the heat and leave to melt completely. Stir until smooth, then set aside.

2. In a separate bowl, whisk the cream and milk to soft peaks.

3. Put the caster sugar and 5 tablespoons water in a small saucepan over a low heat, until dissolved. Increase the heat and boil until reduced and syrupy, then set aside to cool slightly.

4. In a large bowl, whisk the egg yolks with an electric hand whisk. Gradually whisk in the warm sugar syrup for 4-5 minutes until the mixture is pale and thick. Whisk in a little of the whipped cream, then carefully fold in the remainder along with the chocolate. Transfer half to a clean bowl. Chill both bowls until needed.

5. Put the raspberries, icing sugar and lemon juice into a saucepan over a medium-low heat. Cook for 2-3 minutes, until juicy but with the berries still holding their shape. Set half aside, then whizz the other half in a food processor to a purée. Fold the purée into 1 bowl of chocolate mousse.

6. Spoon some of the stewed raspberries into 4 large glasses. Divide the white chocolate mousse between each glass. Add more stewed raspberries and a layer of raspberry chocolate mousse. Top with the remaining raspberries and a sprig of mint to decorate.

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