Banana, Raspberry and White Chocolate Creams


  • 150g (150g) white chocolate
  • 150ml (¼ pint) single cream
  • 1 tbsp. dark rum
  • 150ml (¼ pint) double cream
  • 125g punnet raspberries, crushed
  • 3 bananas


Preparation Time: 10 minutes

Cooking Time: 30 mins

Serves: 4

  1. Break the chocolate into a bowl, then set over a pan of simmering water until melted. Remove from the heat and add the single cream and rum, stir until smooth.
  2. Allow to cool, then refrigerate until beginning to thicken. Lightly whip the double cream. Beat 2 tablespoons into the white chocolate mixture and when fully blended gently fold in the remainder.
  3. Place a teaspoonful of the crushed raspberries in the bottom of each serving glass.
  4. Peel and chop the bananas and divide between the glasses. Spoon over the cream mixture then add about 3 teaspoons of the raspberries and swirl through with a spoon. Refrigerate to set.
  5. To serve, decorate with white chocolate hearts.

To make chocolate hearts, melt a small amount of chocolate, approx 50g (2oz).

Cool, and when beginning to thicken, drizzle hearts onto non-stick parchment paper or spoon into a small piping bag and pipe heart shapes. Refrigerate until needed, then carefully peel off from the paper.