Ingredients
Scale
- 8 oz white chocolate, chopped
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp unflavored gelatin powder
- 2 tbsp water
Instructions
- Measure and prepare all ingredients.
- Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth.
- In a small bowl, sprinkle gelatin over water and let sit for 5 minutes to bloom.
- Whip heavy cream until soft peaks form; add sugar and vanilla, continuing to whip until stiff peaks form.
- Gently fold melted white chocolate into whipped cream. Add bloomed gelatin, mixing carefully.
- Fold in fresh raspberries without breaking them.
- Spoon or pipe the mixture into serving dishes and refrigerate for at least 4 hours until set.
Notes
- For added flavor, consider using almond extract or swapping raspberries with strawberries or blueberries.
- Garnish with crushed cookies or extra berries before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 230
- Sugar: 17g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg