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White chocolate and raspberry coconut ice

White chocolate and raspberry coconut ice

White chocolate and raspberry coconut ice

PT40M

PT60M

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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)
  • 600g of icing sugar
  • 100ml of milk
  • 25g of unsalted butter
  • salt
  • 397g of condensed milk
2
Add the coconut, then remove from the heat and allow to cool slightly
  • 200g of desiccated coconut
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
  • 100g of white chocolate
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

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White chocolate and raspberry coconut ice

 
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