Serves 12
Ingredients
1litre double cream
100gcaster sugar
300g white chocolate
8g gelatine
Garnish
Fresh Raspberries
Brandy Snap – shaped to a hat
Edible Flowers
Chocolate Swirl
Red Currants
Method
Soak the gelatine in ice cold water and whisk 900ml of the cream with the sugar into a peak.
Melt the chocolate with the remaining cream. Squeeze anyexcess water from the gelatine and add to the chocolate mixture whilst still warm. Mix until it dissolves.
Gently fold the mixture into the cream and pipe into moulds and set in the fridge for two hours.
Once set, arrange the garnishes to decorate.
Read about here.