- Short Crust Pastry (you could make it, but I didn't #student)
- 200ml Crème Fraîche
- 300ml Double Creme
- 150g White Chocolate
- 300g Raspberries
- Hot chocolate powder
- Icing Sugar
Bung the pastry in your dish and bake blind (this means with nothing in it) for 12 mins at 200. It should come out golden brown.
Heat the crème fraîche, 100ml of cream and the chocolate in a bain marie (this means heating some water in a pan and then resting another bowl or pan on top with the cream etc in it - see video if unclear) until it has all melted.
Take it off the heat and cover with cling film, poking some air holes in it. Pop in the fridge for a good 2-3 hours.
When everything is cooled, chuck the raspberries in the pastry dish and gently mash them with a fork.
Whisk the rest of the cream until just thickening and fold in with the chocolate mix (doesn't matter whether it is cream into chocolate or the other way around).