White chocolate and raspberry millefeuille Recipe

Put 200g/7oz of the white chocolate into a heatproof bowl suspended over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Melt carefully, stirring occasionally.
Line a tray with baking paper. Pour the chocolate on top and spread out to a rectangle about 20x18cm/8x7in. Allow to cool and set. Cut 12 rectangular pieces, each about 10x3cm/4×1¼in.
Melt the remaining white chocolate as above. Set aside to cool.
Meanwhile, whip the cream in a mixing bowl until soft peaks form when the whisk is removed. Quickly fold in the remaining melted white chocolate using a large metal spoon.
To build the millefeuilles, put six of the white chocolate rectangles onto a tray. Top each with a spoonful of the white chocolate cream. Place another chocolate rectangle over and press gently.
Spoon over another spoonful of the cream. Top with a few raspberries and spoon the remaining cream over them. Place the last rectangle on top, pressing gently again.
Dust with icing sugar and serve immediately.