8 – 10 portions
• 250 ml cream
• 200 g white chocolate
• 250 g raspberries
• 6 Boudoir biscuits
• icing sugar for dusting
• 100 g white chocolate shavings
Heat the cream to just below boiling point. place chocolate in a bowl and pour over the hot cream. Allow to stand until the chocolate has melted. Refrigerate until completely cool. In the meantime, line a 12 cm x 25 cm bread tin with clingfilm. pack the raspberries in a tight layer on the bottom of the tin. When the white chocolate mixture is cold, whisk it carefully to stiffen. Don’t whisk it too much, otherwise it will separate. pour a layer over the berries and pack the biscuits on top. pour over the rest of the white chocolate mixture and cover with clingfilm. Refrigerate overnight. Tip out just before serving and dust with icing sugar. Decorate with white chocolate shavings.