• 250g (9oz) good quality white chocolate
  • 275ml (½pt) double cream
  • 275g (10oz) fresh raspberries plus extra for decoration if desired

To melt the chocolate, break into small squares and place in a bowl fitted over a pan of barely simmering water. Continue to stir until all the chocolate melts. When it is smooth and liquid, remove the bowl from the heat. Beat in the cream, mixing thoroughly until smooth and thick. Finally, carefully fold in the raspberries. Spoon the mixture into either individual moulds or one large mould and put into the freezer until just frozen. Remove the moulds from the freezer at the beginning of the meal and leave at room temperature until you are ready to serve.