chef's choice; LOOK, KHOO'S TALKING!
Chef, TV star and writer Rachel Khoo shares one of the fabulous sweet recipes, from her new summer cook book...
WHITE CHOCOLATE AND RASPBERRY WHIRL SPREAD
The combination of raspberries and white chocolate is a feast for the eyes, as well as the taste buds. The slight acidity of the raspberries is a perfect match for the creamy texture of the white chocolate. This will keep for about two weeks in the refrigerator.
MAKES ONE 400G JAR
FOR THE WHITE CHOCOLATE CREAM
130g/41/2oz white chocolate, chopped into small pieces 70ml/21/2fl oz single cream Pinch of salt
FOR THE RASPBERRY JAM
200g/7oz frozen raspberries 120g/4oz preserving sugar
1 To make the white chocolate cream, melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Stir occasionally, then add the cream and salt. If any lumps remain, keep the heatproof bowl over the simmering water and stir until smooth. Leave the paste to cool for 15 minutes in the fridge. It should be cold but not yet set.
2 Mix the raspberries and preserving sugar together in a large saucepan and cover with a lid when the mixture comes to the boil. Boil for five minutes before turning off the heat. Leave to cool for 15 minutes in the fridge, until the jam is cold, but not yet set. Then blend in a food processor for two minutes to remove some of the pips.
3 Pour a little chocolate paste into a sterilised jar, followed by a little raspberry jam. Continue to fill with alternate layers of white chocolate and raspberry. Stir with a chopstick or a spoon handle to create a beautiful marbled effect, and serve with fresh, crusty bread.
RACHEL KHOO'S SWEET & SAVOURY PaTeS, by Rachel Khoo, is published in hardback by Weidenfeld & Nicolson, PS14.99/ eBook PS7.99.