400 grams white chocolate, chopped into chunks
300ml coconut cream
juice of 1 ripe lime
finely grated zest of 4 limes
3 tablespoons freeze-dried raspberries
1 cup fresh raspberries
3 tablespoons toasted coconut shavings
freshly grated zest of 1 lime
Put chocolate and coconut cream in the top of a double boiler, or in a large glass bowl over a pot of boiling water, taking care the bowl doesn’t touch the water.
As the chocolate starts to melt, stir in the zest and juice. Keep whisking until the chocolate is melted and the mixture is smooth. Leave to cool to room temperature.
Whip the cream to soft peaks and fold into the chocolate mixture. Spoon into serving bowls or glasses and refrigerate at least 6 hours, or overnight.
Serve topped with crumbled freeze-dried raspberries, fresh raspberries, extra zested lime and coconut shavings.