2 teaspoons gelatine, dissolved in 1/4 cup boiling water
22g CADBURY White Chocolate Melts, melted and cooled slightly
125g punnet raspberries
2-3 tablespoons rosewater, or to taste
1 cup thickened cream, whipped
4 egg whites, beaten to soft peaks
Raspberries, extra, for decoration
Mini meringues, for decoration
Rose petals, for decoration
Method
COMBINE the biscuit crumbs, coconut and butter. Press into the base of a greased 20cm springform pan. Chill
BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine and chocolate until smooth then mix through the raspberries and rosewater. Fold through the whipped cream. Stir through one third of the egg whites then gently fold through the remaining whites
POUR the mixture over the prepared base. Chill for 3 hours or until set. Decorate with extra berries, meringues and rose petals. Serve immediately
