Recipe - White Chocolate Trifle

280 ml Milk; (10fl oz)
140 ml Double cream; (5fl oz)
4 Egg yolks
55 g Sugar; (2oz)
170 g White chocolate; (6oz)
1 Swiss roll
450 g Raspberries; (1lb)
2 tablespoon Kirsch
115 g White chocolate; (4oz)
55 g Icing sugar; (2oz)
4 Mint leaf sprigs

Put 115g (4oz) white chocolate in the fridge to start. Cream the egg yolks
and sugar until white. Put the milk and cream into a saucepan and bring to
the boil. Pour the milk mixture onto the egg mixture stirring all the time.
Put back into the pan and stir with a wooden spoon until it thickens. Chop
up the 170g (6oz) white chocolate and add to the custard mix. Stir in and
then leave the custard to cool slightly.

Cut 4 nice slices of Swiss roll, place one each in a martini glass and
sprinkle with Kirsch. Surround with fresh raspberries, pour over the
custard and leave to set.

When set, decorate with fresh raspberries. Take the rest of the white
chocolate from the fridge, grate over the raspberries and add a mint leaf.
Shake the icing sugar over and serve.

Converted by MC_Buster.

Per serving: 623 Calories (kcal); 32g Total Fat; (43% calories from fat);
9g Protein; 86g Carbohydrate; 222mg Cholesterol; 54mg Sodium Food
Exchanges: 0 Grain(Starch); One half Lean Meat; 0 Vegetable; One half Fruit; 6 Fat; 4
One half Other Carbohydrates

Converted by MM_Buster v2.0n.