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300 ml fresh cream
60 g (½ cup) frozen raspberries
400 g good quality white chocolate
350 ml raspberry lemonade
1 packet chocolate ripple biscuits

  1. Add the raspberries and cream to the bowl of a stand mixer and whip until semi-whipped. Set aside in the fridge until required.
  2. Prepare an ice bath in a large mixing bowl. Place the white chocolate in a separate bowl.
  3. Bring the lemonade to boiling temperature in a saucepan and pour it over the white chocolate. Whisk until smooth and set aside in an ice bath to cool down for 5-10 minutes, mixing at regular intervals, until the temperature drops below 35°C.
  4. Remove the raspberry cream from the fridge and fold it through the chocolate base.
  5. Spoon a layer of mousse into the glasses of approximately 150g volume. Add a layer of biscuits and repeat until you have layers to the top of the glass. Cool in the fridge for 4 hours.
  6. When you are ready to serve, garnish with broken biscuits and torn raspberries.

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