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Frozen Raspberry and white choc cheesecake from BBC Good Food September 2013issue

8 Sep

Cover Recipes - Frozen Raspberry and white choc cheesecake from BBC Good Food September 2013issue

I have to confess that so far I am the only one in the family to have sampled this pudding, but as there is so much of it I am thinking of serving it up to some guests for Sunday lunch. That is the beauty of a frozen pudding.

This was wonderful and well worth making. It did take quite a lot of effort but was basically not fiddly and difficult to make. Anything which involves sieving soft fruit takes a while to make, but it is worth doing, particularly as Paul is not a great fan of raspberry or other seeds in ice-cream. The result was a smooth, sophisticated pudding which was not too rich but, despite the white chocolate, not too sweet either. I like to serve things up in a wholesome way, with no fuss, foams or drizzles, but for those who like to make their puddings into a complicated affair with drizzles and coulis, this pudding would lend itself to the show-case, restaurant style presentation.

I’d definitely make it again, but for now there is enough left for about 12 more portions!

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