https://www.cutoutandkeep.net/projects/white-chocolate-and-raspberry-whirl • Posted by Orion Books
The combination of raspberries and white chocolate is a feast for the eyes as well as the taste buds. The slight acidity of the raspberries is a perfect match for the creamy texture of the white chocolate. makes 400g/14oz ● preparation time: 10 minutes ● cooking time: 20 minutes
The combination of raspberries and white chocolate is a feast for the eyes as well as the taste buds. The slight acidity of the raspberries is a perfect match for the creamy texture of the white chocolate. makes 400g/14oz ● preparation time: 10 minutes ● cooking time: 20 minutes
To make the white chocolate cream, melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Stir occasionally, then add the cream and salt. If any lumps remain, keep the heatproof bowl, or inner container of the bain-marie, over the simmering water and stir until smooth.
Leave the paste to cool for 15 minutes in the refrigerator. It should be cold but not yet set. Mix the raspberries and preserving sugar in a large saucepan and cover with a lid when the mixture comes to the boil. Boil for 5 minutes before turning off the heat.
Leave to cool for 15 minutes in the refrigerator. The jam should be cold, but not yet set. Blend in a food processor for 2 minutes to remove some of the pips. Pour a little chocolate paste into a sterilised jar, followed by a little raspberry jam. Continue to fill the jar with alternate white chocolate and raspberry layers. Stir with a chopstick or a spoon handle to create a marbled effect. This spread will keep for about 2 weeks in the refrigerator.