SERVES 5 PEOPLE

 INGREDIENTS

300g soft cream cheese

200ml whipping cream

200g white chocolate

15 digestive biscuits

125g melted butter

400g fresh raspberries

1 leaf gelatine

Teaspoon icing sugar

Fresh mint bag

 

INSTRUCTIONS

1- Crush biscuits with rolling pin (small as a possible) mix with melted butter-spread out on lined cling film tray 6-10 inch square 1-2 inch deep place in fridge

2- Lightly whip cream  

3- Melt the white chocolate with a splash of cream-mix with cream cheese then fold in the whipped cream-then spread the mixer on top of the biscuit base-place back in to fridge

4- Puree half of the raspberries with a teaspoon of icing sugar (the other half leave whole-hold back about 12 for garnish)

5-  Soften the gelatine in a small amount of cold water-then drain water off excess water-then place in microwave on full power for 20 seconds until gelatine melts-then mix quickly with raspberries puree and whole

6- Place the raspberries mixer on top of the cream cheese mixer and place back to fridge and allow cooling for least an hour

7- Take out of fridge portion into six and garnish with fresh mint and raspberries

 

BON APPETIT!