11/4 cups (180grams) frozen raspberries, thawed or enough fresh raspberries to produce ½ cup (approximately 120grams) of puree
2 tablespoons white rum or raspberry liquor (water can also be used)
2 bars (3.5ounces/100grams each) bars Lindt Swiss Classic white chocolate
1 cup (240ml) whipping cream
Method:
Push the raspberries through a strainer and reserve the puree.
Finely chop the chocolate and melt in a heat proof bowl over barely simmering water or in a microwave oven on medium-high power (30-45 minute intervals, stirring in between).
Whip the cream until firm and reserve in the refrigerator.
Combine the raspberry puree and the liquid in a heat proof and warm over water or in a microwave oven on medium-high power for approximately 30-45 seconds.
Slowly stir the melted chocolate into the raspberry puree.
Fold the chocolate mixture (Ganache) into the whipped cream.
Pour into individual serving cups or a bowl, cover with plastic wrap and refrigerate minimum 6 hours or over night.
To Serve
Serve with a dollop of whipped cream and fresh raspberries. White chocolate shavings will also compliment this dessert.
Yield:
Makes 4 Servings
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