pudding - White chocolate parfait

By tinathorn

Ingredients

• 100 g (3 1/2 oz) white chocolate, broken into squares
• 250 ml (8fl oz) ready-made vanilla custard, at room temperature
• 3 tbsp Irish cream liqueur, such as Bailey
• 142ml carton double cream
• to serve
• 2 tbsp grated plain chocolate
• A few fresh raspberries
• Small loaf tin lined with clingfilm

Preparation

Step 1

Put chocolate in a medium-sized bowl over a pan of simmering water. When it has melted, gradually stir in the custard until smooth.
Leave the mixture to cool at room temperature. Stir in the cream liqueur. Whip cream and fold it in. Pour into the lined loaf tin. Freeze overnight until solid.
To serve, put in the fridge for about 20 mins. Turn out and decorate with grated chocolate and raspberries, then slice and serve with extra fruit, if desired.