White chocolate and raspberry coconut ice

  • Petit four
  • 32
  • 40 minutes
Not yet rated

A pleasingly nostalgic spin on a great childhood favourite, this coconut ice recipe from Marcus Wareing layers white chocolate and pink raspberry to make a pretty petit four. Whip up a large batch for a party - these moreish treats are bound to be snapped up in no time.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Sugar thermometer

Method

1
Place the condensed milk, icing sugar, milk, butter and a pinch of salt into a medium-sized saucepan. Heat gently, stirring until the sugar has dissolved. Bring to a gentle boil until the mixture reaches the soft ball stage (112-116°C)
2
Add the coconut, then remove from the heat and allow to cool slightly
3
Divide the mixture into two, add the white chocolate to one part and beat until it thickens. Pour into the greased cake tin and refrigerate
4
Beat the raspberry jam into the remaining mixture until it thickens, then spread on top of the chocolate mix. Set in the fridge for 40 minutes, then cut into squares
  • 4 tbsp of raspberry jam
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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