White chocolate and raspberry coconut ice
Item 1 of 1
- Petit four
- 32
- 40 minutes
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
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Ingredients
Metric
Imperial
- 4 tbsp of raspberry jam
- 397g of condensed milk
- 600g of icing sugar
- 100ml of milk
- 25g of unsalted butter
- 200g of desiccated coconut
- 100g of white chocolate
- salt
SAVE RECIPE
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)
- 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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