White chocolate terrine

Place 300g frozen raspberries and 50g caster sugar in a saucepan, cover and heat gently. Stir occasionally until the sugar has dissolved and fruit is beginning to run. Remove from heat and sieve. You can also use any berry fresh or frozen. Leave to cool. You can make this ahead to ensure it is cold when using in the recipe.

Melt chocolate in a large bowl set over a smaller pan of just boiled water, being careful that the water does not touch the bowl or chocolate. When melted set aside to cool.

In a bowl, soften the cream cheese with a spoon, add the remaining 75g caster sugar and mix. In a separate slightly larger bowl, whisk the cream until it forms soft peaks. Fold the soft cheese mix into the cream. Ensure the melted chocolate is as cool as possible without setting. Then quickly stir in the melted chocolate to the cream mix.

Line a 450g loaf tin with cling film and pour in approximately a third of the chocolate mixture or until there is a layer covering the base of the tin. Add 200g of the raspberry sauce then top with the remaining chocolate mixture carefully trying to cover over the raspberry sauce. Freeze for 4 hours or more. Remove and allow to thaw for 30 mins before serving with the remaining raspberry sauce.

Tip - Can be made up to 2-3 days ahead as long as properly covered and sealed. You can half the mixture or set in individual servings. For those who don't have a very sweet tooth, consider making more raspberry sauce to serve alongside or add more fresh berries.