Raspberry Ripple with White Chocolate Slab Recipe

Everyone knows the best gifts are made at home, so skip the expensive Valentine's Day present and make this Raspberry Ripple with White Chocolate Slab recipe instead. Lovers of white chocolate will be delighted with this elegant chocolate slab. The fresh raspberry ripple gives the chocolate slab a tart edge and an amazingly vibrant colour. To bring out the zest of the flavour, accompany this with champagne.


Makes: 32x22cm
Prep time: 10 mins (not including setting)
Cooking time: 15 mins


Ingredients:
120g fresh raspberries
2 tbsp golden caster sugar
Dash of lemon juice
900g white chocolate, chopped


Method:

1. Line the base and sides of the baking tin with cling film.
   
   
2. Press the raspberries through a mesh strainer set over a bowl to remove the seeds. Stir in the sugar and add a dash of lemon juice to taste.
   
   
3. Put a pan of water on medium-high heat and place the chocolate in a bowl over the pan. Melt and temper the chocolate, this will take about 12-15 minutes.
   
   
4. Pour the tempered chocolate into the prepared tin, spreading it evenly. Leave to cool and set a little. Once the chocolate has cooled, but not completely set, use a spoon to drizzle the raspberry juice over the surface of the chocolate. Then, using a knife or skewer, swirl the raspberry juice through the chocolate to create a rippled effect.
   
   
5. Leave to set before removing from the tin.