• 1¾ cups whipping cream, chilled
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1½ cups raspberries or 300 g, frozen and puréed
• 2 cups white chocolate or 300 g

• For the sauce:

• ¾ cup raspberries or 150 g, frozen and puréed
• ½ cup water or 125 ml
• 1 tablespoon corn flour
• 2 tablespoons sugar

Preparation

Whip the cream with NESTLÉ® Sweetened Condensed Milk in a bowl of an electric blender for 5-6 minutes or until firm.

Add defrosted raspberries puree and mix well.

Melt white chocolate in a bowl over hot water then pour it into the mixture with constant stirring for 2 minutes.

Spoon in a 30cm x 11cm loaf pan.

Chill in fridge for 6 hours minimum.

To make the sauce:

Combine all ingredients of the sauce in a saucepan and stir constantly for 1 minute or until it starts boiling. Keep aside to cool down.