The price includes a list of products necessary for the preparation of this recipe
- 340g raspberries fresh or defrosted from frozen
- 2 tbsp granulated sugar
- 2 cups milk
- 1/2 cup cream
- 170g white chocolate finely chopped
- 1 tsp vanilla extract
- salt
Step 1
Sprinkle the sugar on the raspberries and toss to combine. Let sit for 10-15 minutes, until they start to soften and release their juices. Blend the raspberries in a blender, then pour the puree through a fine mesh strainer to remove the seeds.
Step 2
Combine the milk and cream in a medium saucepan and bring to a simmer—you want bubbles to appear along the sides of the pan’s edges, but don’t bring it to a full boil. Remove the pan from the heat and add the chopped white chocolate. Whisk until the chocolate is melted, then add the berry puree, vanilla extract, and salt.
Step 3
Serve immediately with whipped cream and fresh berries on top. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.