White Chocolate, Custard Raspberry Cakes

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you handiest need four elements and fifteen mins to make this elegant dessert

The ingredient of White Chocolate Custard Raspberry Cakes

  • 160g white chocolate
  • 125g 1 cup frozen raspberries just thawed
  • 330ml 1 1 3 cups thick custard
  • 125ml half cup thickened cream

The Instruction of white chocolate custard raspberry cakes

  • ufeffplace the chocolate in a heatproof bowl over a saucepan 1 2 packed with simmering water ensure the bowl doesnt touch the water stir once in a while until chocolate melts remove from heat pour calmly amongst 4 250ml 1 cup ability serving glasses place inside the freezer for 5 mins to set
  • place the raspberries in a small bowl and use a fork to gently weigh down spoon evenly amongst serving glasses and pinnacle with custard
  • use an electric beater to whisk the cream until smooth peaks shape top cakes with a dollop of cream and serve at once

Nutritions of White Chocolate Custard Raspberry Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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