Raspberry ripple white chocolate slab
Chef:
Maria Michaelides
Prep:
15 mins
Lovers of white chocolate will be delighted with this elegant treat. The fresh raspberry ripple gives the chocolate slab a tart edge and an amazingly vibrant colour.
120g fresh raspberries
2 tbsp golden caster sugar
Dash of lemon juice
900g white chocolate, chopped or callets
Line the base and sides of the baking tin with cling film.
Press the raspberies through a mesh strainer set over a bowl to remove the seeds.
Stir in the sugar and ad a dash of lemon juice to taste.
Melt and temper the chocolate.
Pour the temerped chocolate into the prepared tim, spreading it evenly. Leave to cool and set a little,
Once the chocolate has cooled, but not completely set, use a spoon to drizzle the raspberry juice through the chocolate to create a rippled effect.
Leave to set before removing form the tin.
Serves
makes 1 large slab
Preparation Time
15 minutes
Main ingredients
Chocolate, Fruit
Recipe Type
Dessert, Family Dinners
Level of Difficulty
Easy
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