White Chocolate Raspberry Fool
Kevin Dundon
Kevin Dundon
Recipe - Ratoath - Hannon
White Chocolate Raspberry Fool
Prep Time75 Minutes
Servings2
Cook Time5 Minutes
Ingredients
4 SuperValu Signature Tastes All Butter Belgian White Chocolate Chunk Cookies
80g white chocolate, chopped into small pieces
175ml (50ml + 125ml) cream
300g SuperValu Signature Tastes Raspberries
1 tbsp Grand Marnier, optional
Directions
- A few hours ahead or overnight, prepare the chocolate mixture.
- In a small saucepan, bring 50ml of cream to the boil.
- Remove from the heat and slowly stir in the white chocolate until smooth.
- When the chocolate and cream are combined, transfer to a bowl and stir in the rest of the cold cream (125ml). Leave to set in the fridge for 1 hour covered with cling film, or leave overnight.
- Once cooled, whip the white chocolate cream until soft peak. Keep aside.
- In a small blender or with a fork in a bowl, crush 3/4 of the raspberries into a purée. Pass the mixture through a sieve to catch the seeds.
- Add a dash of Grand Marnier if desired. Pour some purée with the white chocolate ganache and swirl the mixture.
- Crush a few cookies and place them on the base of the serving glasses.
- Then, swirl the rest of the raspberry purée in the glasses and swirl to coat the base of each. Add the raspberry cream and decorate with fresh raspberries and extra crushed cookies.
- Place in the fridge to set for 20-30 minutes. Cover with cling film if storing for longer.
75 minutes
Prep Time
5 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Signature Tastes All Butter Belgian White Chocolate Chunk Cookies (200 g)
€2.69€13.45/kg
Cadbury White Chocolate Bar (90 g)
€2.79€31.00/kg
SuperValu Fresh Cream (250 ml)
€1.39€5.56/l
Signature Tastes Raspberries (125 g)
€2.79€22.32/kg
Not Available
Directions
- A few hours ahead or overnight, prepare the chocolate mixture.
- In a small saucepan, bring 50ml of cream to the boil.
- Remove from the heat and slowly stir in the white chocolate until smooth.
- When the chocolate and cream are combined, transfer to a bowl and stir in the rest of the cold cream (125ml). Leave to set in the fridge for 1 hour covered with cling film, or leave overnight.
- Once cooled, whip the white chocolate cream until soft peak. Keep aside.
- In a small blender or with a fork in a bowl, crush 3/4 of the raspberries into a purée. Pass the mixture through a sieve to catch the seeds.
- Add a dash of Grand Marnier if desired. Pour some purée with the white chocolate ganache and swirl the mixture.
- Crush a few cookies and place them on the base of the serving glasses.
- Then, swirl the rest of the raspberry purée in the glasses and swirl to coat the base of each. Add the raspberry cream and decorate with fresh raspberries and extra crushed cookies.
- Place in the fridge to set for 20-30 minutes. Cover with cling film if storing for longer.