Derwent Valley Raspberry & White Chocolate Ice Cream Cake

4 Servings
Step One

Onto a lined baking tray, pour melted white chocolate into a mound. Using the back of a spoon, smear into shards and sprinkle with freeze dried raspberries. Allow to dry completely.

Step Two

Combine crushed oven baked chocolate biscuits and almonds in a small bowl and transfer onto serving plate as a crumb base.

Step 3

To plate the dessert, tear the Connoisseur Derwent Valley Raspberry & White Chocolate Ice Cream tub packaging away from the ice cream and transfer upside down onto a cooling rack. Using a spatula utensil, work your way around the ice cream tub to smooth out any uneven edges or bumps.

Step 4

Mix a tablespoon of coconut oil with melted Milk Chocolate and then pour this over the frozen tub, allow to dry before transferring onto biscuit base.

Step 5

Garnish with gold leaf, easter eggs and macaroons.

Step 6

Cut with hot knife and indulge.