Kevin's White Chocolate Raspberry Fool
By Kevin Dundon
This elegant dessert is the perfect compliment to your Valentine's dinner. Why not use some of those leftover raspberries from this dish in a smoothie the next day.
2 people
5 minutes
65 minutes
Ingredients
- 175 ml Cream (50ml + 125ml)
- 1 tbsp Grand Marnier optional
- 4 - SuperValu Signature Tastes All Butter Belgian White Chocolate Chunk Cookies
- 300 g SuperValu Signature Tastes Raspberries
- 80 g White Chocolate chopped into small pieces
Method
- 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.
