White chocolate and raspberry pots

Ingredients

• 284 ml double cream
• 150 ml milk
• 450 g white chocolate chopped
• 6 eggs yolks only (freeze the whites to use later)
• 150 g frozen raspberries defrosted

Instructions

1. 1

   Heat the cream and milk together. Put the chocolate in a bowl and pour over the cream mixture. Stir until the chocolate is melted and then stir in the egg yolks.

2. 2

   Pour back into the clean saucepan and stir over a low heat, stirring all the time until the mixture thickens enough to lightly coat the back of a wooden spoon (don’t boil or you’ll scramble the eggs), then strain into a jug.

3. 3

   Divide the raspberries between 8 small glasses. Divide the chocolate mixture between them, cover the glasses with clingfilm and chill overnight or until set.They should be just firm but not solid.