White chocolate and raspberry pots
Sometimes the simplest recipes are the best and you only need five ingredients to make these creamy white chocolate and raspberry puddings. Make them up to a day ahead for a dinner party
- 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.
