For jelly layer:
135g Raspberry jelly pack (concentrate)
150g Raspberries (fresh or frozen)
100g (approx) cake (I like Madeira) or amaretti biscuit
For custard layer:
100 g white chocolate, chopped
300 ml double cream
4 egg yolks
2 tablespoons cornflour
120g caster sugar
For the topping:
300ml double cream
White chocolate curls or grated to decorate
Freeze dried raspberry pieces to decorate (optional)
To make the jelly layer:
Arrange slices or chunks of cake in the bottom your dish and sprinkle over the fresh or frozen raspberries.
Make up the jelly as per the packets in striations and pour over the Cake and raspberries. Allow to cool and set at least for a few hours or even overnight.
To make the White chocolate custard:
Heat milk and 300ml cream gently in a saucepan stirring until hot but not boiling.
Whisk together the egg yolks, cornflour and sugar in a bowl until the mixture is smooth and thick then briskly whisk the hot milk mixture into egg yolk mixture.
Return mixture to saucepan and whisk constantly, over a low heat for 5-10 minutes, or until custard thickens. remove from heat.
Break white chocolate into pieces and place into a bowl. Pour custard over the chopped chocolate and stir until chocolate is melted. Allow to cool for 15 or minutes and and then pour onto the jelly layer. Allow to cool completely before finishing off.
Whip the remaining 300ml of cream until holding its shape but being care fully not to overwhip.
Smooth cream over the top of the custard layer and then sprinkle with grated or curls of white chocolate and the little pieces of freeze dried Raspberry if using.
If you enjoyed this, read about our 'Gilded Bee' cocktail here