for 8 pieces

Base

100 g	coconut flake
50 g	white chocolate finely chopped
30 g	icing sugar
50 g	butter soft

Filling

125 g	raspberry
400 g	crème fraîche
4 tbsp	icing sugar
2 leaf	gelatine
4 tbsp	water or raspberry schnapps, boiling

Coating

1 dl	full cream
100 g	dark chocolate, crumbled

How it's done

Base

Mix the coconut flakes, chocolate, sugar and butter. Spread the mixture over the prepared baking tray base and press down firmly with the base of a glass. Cover and chill for approx. 30 mins.

Filling

Arrange the raspberries over the base. Combine the crème fraîche and sugar. Dissolve the gelatine in the raspberry schnapps, mix with 3 tbsp of crème fraîche, immediately stir well into the remaining crème fraîche and divide over the raspberries. Chill for approx. 1 hr.

Coating

Bring the cream to the boil, add the chocolate, stir until smooth, leave to cool a little. Spread the chocolate over the crème fraîche mixture. Cover and leave to set in the fridge for approx. 3 hrs.

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