3. White Chocolate Brûlée

• 2 egg yolks
• 50 g white chocolate, grated
• 20 g

Put the eggs, chocolate and sugar into a heat-proof bowl. Heat the cream and milk in a saucepan until just boiling and pour over the egg mix. Whisk until thick over a pan of boiling water for about 15-20 minutes. Put into a tub and refrigerate until cool. Place 3-4 fresh raspberries into each small ramekin pot and spoon over the brûlée mixture. Smooth over with a pallet knife. Immediately befor