Parfait Raspberry and White Chocolate

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.