White chocolate, custard & raspberry desserts

You only need four ingredients and fifteen minutes to make this sublime dessert.

• 160g white chocolate
• 125g (1 cup) frozen raspberries, just thawed
• 330ml (1 1/3 cups) thick custard
• 125ml (1/2 cup) thickened cream

1. Step 1

   Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir occasionally until chocolate melts. Remove from heat. Pour evenly among four 250ml (1-cup) capacity serving glasses. Place in the freezer for 5 minutes to set.

2. Step 2

   Place the raspberries in a small bowl and use a fork to gently crush. Spoon evenly among serving glasses and top with custard.

3. Step 3

   Use an electric beater to whisk the cream until soft peaks form. Top desserts with a dollop of cream and serve immediately.

To make it easier to measure 1/2 cup of raspberries, place frozen raspberries into a bowl and allow to thaw slightly before gently mashing with a fork.