Method

Wet and line a pudding bowl with plastic wrap. Make up the white chocolate mousse and fold through a cup full of frozen raspberries per litre of mousse.
fill into the pudding bowl cover with plastic and freeze.

To Serve

Un-mould the ice-cream and place onto a cutting board. Cut thick wedges
and place onto a serving plate. Accompany the semi fredo with a raspberry sauce and Italian biscotti. Garnish with icing sugar and a herb sprig or flowers.

Click here for printable pdf of this recipe:
Nicholson_Recipe_WhiteChocFredo.pdf