Here is a delicious recipe that I have now made for the past two Christmas's when the raspberry season is in full swing. I'm sure you could use frozen berries, but I prefer to use in-season fruit and veg as much as possible. Credit needs to go to the December 2008 issue of Taste magazine as this is where this idea has come from. The magazine has a much more spectacular idea, but if you just want dessert for 4-6, this is ideal. Of course, when time, you can make your own profiteroles, but for a quick and easy dessert buy them from the supermarket.
Ingredients:
1 x small bottle of fresh cream
1 x punnet of raspberries
1 x packet of profiteroles from the supermarket (box of 14)
1 x large block of white chocolate (actually you only need half - but someone is sure to want to eat the rest)
Method:
1 Beat the cream until stiff. In a separate bowl, use a fork to swash the raspberries until they are almost liquid. Fold the raspberries into the cream.
2 Cut the profiteroles in half, ready for the cream.
3 Melt the chocolate on a low heat in a bain-marie (that means in a pot of water with the bowl on top). Make sure you stir, as if it gets too hot the chocolate will crumble and not spread well onto the profiteroles. Once melted, let cool a little, but don't let set.
4 Fill the profiteroles with cream and put on the platter for serving. Using a spoon, carefully drizzle the chocolate over the top of each profiterole. Place place in fridge for setting.
5 They are ready to eat as soon as the chocolate is set, but can also be prepared a couple of hours ahead.
6 Before serving, sprinkle some icing sugar over the top and add a few extra raspberries for decoration.
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