
Festive Ice Cream Pudding
Ideal for Christmas lunch or those very special occasions.
36 foil petit four cases
1 cup (150g) frozen raspberries, thawed
¼ cup (60ml) pouring cream
2 tablespoons raspberry-flavoured liqueur
200g (6½ ounces) milk eating chocolate, chopped coarsely
36 frozen raspberries, extra
Push raspberries through a fine sieve into small heatproof bowl; discard seeds.
Add cream, liqueur and chocolate to bowl; stir over small saucepan of simmering water until smooth.
Divide half the chocolate mixture among cases; top with extra raspberries. Top with remaining chocolate mixture. Freeze truffles until firm.
Remove truffles from freezer minutes before serving. Serve topped with edible gold leaf, if you like.
Ideal for Christmas lunch or those very special occasions.
An simple yet sumptuous Christmas gift to pass on to your loved ones