Ingredients
220 g (11) egg yolks
220 g castor sugar
400g white chocolate
200 ml double cream
and
1700 ml double cream
1 shot kirsch
800g raspberries
Method
Method
Soft ball sugar with a little water. Add to whisking yolks (pale-a-bombe). Melt chocolate and small amount cream and kirsch. Fold into cool pate-a-bombe with cherries. Pour into moulds. Freeze. Serve.
