This article was written for Annabel & Grace, which is now part of Rest Less.
85g unsalted butter
250g plain digestive biscuits
4 leaves gelatine
400g creme fraiche
100g white caster sugar
1 tsp vanilla extract
75g white chocolate
Crush the biscuits until smooth crumbs, add melted butter & mix. Place in base of loose bottomed cake tin and push down to make firm base. Put in the fridge whilst you make the top.
Cut gelatine into strips, cover with cold water for 5 mins. Drain and then pour 3 tbspn of boiling water over soaked gelatine, stir to dissolve.
Place creme fraiche in a small pan with sugar and gently heat, stirring continuously until mixture liquefies and sugar has completely dissolved. Whisk briefly to smooth out any lumps. Mixture should be warm, roughly same temperature as gelatine. Stir gelatine into the creme fraiche mix with the vanilla extract then transfer to a bowl to cool.
Melt white chocolate in microwave, or over a pan of boiling water.
Place ricotta in a bowl and whisk until smooth, add melted chocolate and whisk again. Then add the creme fraiche mix and whisk again. Pour on top of biscuit base, cover with cling film and chill overnight.
To serve: shave some white chocolate over top and serve with raspberries.