(Makes 32cm x 23cm slab)

Make the Brittle in a sponge roll tin.  The Brittle does set soft enough so you can cut shapes out of it (a Christmas star for example) but we usually break it into rough shaped pieces.

INGREDIENTS

300g white chocolate 

90g raspberries*

METHOD

Melt chocolate over double boiler (making sure that the water does not touch the bottom of the bowl holding the chocolate.  Do not allow the chocolate to become overheated).

While chocolate is melting, place raspberries into a food processor fitted with a metal blade and process briefly.  Strain purée through a fine sieve and discard pips.

Whisk chocolate until smooth.  Using a metal spatula, spread chocolate over teflon lined tray in a thin layer.

With a spoon, drizzle 30ml (2 tbsp) raspberry purée over white chocolate.  Swirl purée into white chocolate, using the blunt end of a skewer or toothpick.

Let White Chocolate Raspberry Brittle set at room temperature for approx. 2 hours (do not be tempted to put it into the refrigerator, as this will cause condensation to form).  Peel teflon sheet off the Brittle and break into pieces (the raspberry purée will remain slightly tacky, so handle carefully and do not stack the pieces whilst at room temperature).

Serve White Chocolate Raspberry Brittle straight away.  Alternatively, freeze Brittle “free-flow”, and once frozen, stack pieces (with scale paper in between) and freeze for up to 3 months.

*     We use frozen raspberries.

Photo credit: Murray Lloyd