INGREDIENTS

¼ pint milk
½ pint double cream
4 egg yolks
2 oz sugar
6 oz white chocolate
1 Swiss roll
1 lb raspberries
2 tbsp Kirsch
8tbsp raspberry coulis

4 oz white chocolate
2 oz icing sugar
4 mint leave sprigs

METHOD

1. Put 4 oz of white chocolate in the fridge to start.

2. Cream the egg yolks and sugar until white, whilst the milk and cream come to the boil.

3. Pour the milk mixture onto the egg mixture stirring all the time. Put back into pan and stir with wooden spoon until it thickens.

4. Take from heat, chop the 6 oz white chocolate and add to the custard mix. Stir in and then leave custard to cool.

5. Cut 4 nice slices of Swiss roll, place one each in a martini glass, sprinkle with Kirsch.

6. Surround with fresh raspberries and raspberry coulis

7. Pour the custard over and leave to set.

8. When set, decorate with fresh raspberries.