White Chocolate and Raspberry Trifle from Great British Chefs 2 by Paul Rankin
Line a baking sheet with greased greaseproof paper. Mix the egg yolks and vanilla into the melted chocolate. Whisk the egg whites and sugar to firm and glossy peaks. Fold the whites into the chocol...
Ingredients
- 275 g/9 oz. fresh raspberries
- 2 eggs
- 125 g/4 oz caster sugar
- 375 ml/13 fl oz raspberry coulis
- 2 teaspoons vanilla essence
- 275 g/9 oz white chocolate, melted, then cooled slightly
- 6 eggs, separated
- 75 g/3 oz dark chocolate
- a few mint leaves
- 400 ml/14 fl oz whipping cream, whipped to soft peaks
- 75 g/3 oz white chocolate
- 125 ml/4 fl oz crème anglaise, at room temperature
- 375 g/12 oz white chocolate, melted, then cooled slightly
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