Serves 12



1litre double cream

100g caster sugar

300g white chocolate

8g gelatine



Fresh Raspberries

Brandy Snap – shaped to a hat

Edible Flowers

Chocolate Swirl 

Red Currants



Soak the gelatine in ice cold water and whisk 900ml of the cream with the sugar into a peak.

Melt the chocolate with the remaining cream. Squeeze any excess water from the gelatine and add to the chocolate mixture whilst still warm. Mix until it dissolves.

Gently fold the mixture into the cream and pipe into moulds and set in the fridge for two hours. 

Once set, arrange the garnishes to decorate.



Read about Atul Kochhar here.