Shopping list
60g raspberries (fresh or frozen)
4 teaspoons raspberry jam
90 ml double cream
180g white chocolate, chopped into pieces
20g unsalted butter, cut into small cubes
Mini pasticcini cases filled with white chocolate and raspberries? Yes please! With a box of cookie dough cases all ready in the freezer, we're done very quickly! The swirl on top clearly requires more practice but we did our best. The exercise will definitelybe repeated because the pasticcini are very tasty!
How to make mini-pasticcini with raspberries & white chocolate
Press the raspberries throug a sieve.
Set the juice aside.
Fill the cases with the jam.
Chop the chocolate finely.
Pour the cream in a saucepan and bring it just to a boil on medium high heat (you see tiny bubbles appear on the edge of the pan)
Remove the pan directly from the heat.
Add the chocolate and butter.
Stir until both are dissolved.
Fill the cases up to the rim.
Drip a drop of raspberry juice in the centre.
Make a pretty swirl in the center with a toothpick, just like we tried to do ;)) and allow the pasticcini to harden in the refrigerator.
Remove the pasticcini from the fridge half an hour in advance of serving.