| 1¼ cups sugar
½ cup water 250 g white chocolate, melted |
6 egg yolks
1 tsp vanilla essence ½ kg raspberries, chopped |
2 cups cream (double),
whipped |
| 1. Place sugar and water in a small
saucepan and cook over a low heat, stirring constantly until the sugar
dissolves. Bring to a boil, then simmer for 5 minutes.
2. Beat egg yolks until thick and creamy. Continue beating, adding syrup slowly. Add vanilla essence and chocolate and beat until mixture thickens and cools. 3. Fold cream and raspberries into chocolate mixture. Place in large container, cover and freeze until firm. Serves 8 persons. |