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.
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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 (112-241°F)
1 1/3 lb of icing sugar
3 1/2 fl oz of milk
1 oz of unsalted butter
14 oz of condensed milk
Add the coconut, then remove from the heat and allow to cool slightly
7 1/16 oz of desiccated coconut
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
3 1/2 oz of white chocolate
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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