Temptation For Food

White Chocolate Custard with Raspberry Rhubarb


140 ml thickened cream
1/2 lime, zest only
80g premium white chocolate, broken up
2 egg yolks
1 tablespoon caster sugar
50 ml crème fraiche
Mint leaves for garnish
1 punnet raspberries (125g) for garnish
Raspberry Rhubarb
75g rhubarb, cut 1cm pieces
50g frozen raspberries
1 tablespoon caster sugar
1 tablespoon Chambord liqueur* optional


Serves 2  (This recipe can be made the day before)

  1. Place rhubarb, sugar and 1/4 cup water in a saucepan. Bring to boil, then reduce heat and cook rhubarb until tender, stirring occasionally. Add raspberries and Chambord liqueur and cook for a further 3-4 minutes. Remove from heat and cool rhubarb before pouring into 2 serving glasses and place in the fridge to chill.
  2. In a bowl beat egg yolks and sugar until pale.
  3. Place cream and lime zest in a saucepan over medium heat, bring just to the boil remove from heat. Gradually pour cream onto the egg yolks, whisking to combine. Strain through a fine sieve and pour the mixture back into the saucepan. Add white chocolate let stand for 2 minutes then stir well until chocolate has melted.
  4. Place saucepan back on medium-low heat and cook custard stirring constantly until custard thickens and coats the back of a wooden spoon. (Be careful not to overcook the custard as it will curdle if cooked too quickly). Remove from heat and pour into a clean bowl, cover with plastic wrap, so it doesn’t form a skin, and place in the fridge to cool.
  5. Once the custard is cooled add crème fraiche and stir to combine. Then carefully pour custard on top of the rhubarb, cover with plastic wrap and chill overnight.

To Serve

Garnish with 3 fresh raspberries and mint leaves in each glass and serve.

Chefs Notes

*Chambord is a black raspberry liqueur you can substitute with any other raspberry liqueur if desired.

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