1 cup (250 ml) water
½ cup (110 gms) caster (superfine) sugar
300 gms frozen raspberries
1 litre (4 cups) good-quality vanilla ice-cream
100gm good-quality white chocolate, chopped finely
150 gms firm almond nougat, chopped finely
100 gms frozen raspberries, extra
¼ tsp copha, melted (or coconut oil)
100 gms white chocolate, extra, melted
125 gms fresh raspberries, to serve
1. Lightly oil a 2-litre (8-cup) pudding basin; line with two layers of plastic wrap.
2. Combine the water and sugar in a small saucepan; stir over medium heat until sugar dissolves. Bring to the boil. Boil for 3 minutes, then remove from heat. Cool.
3. Process frozen raspberries with the cooled syrup until a smooth sorbet is formed. Spoon sorbet into prepared pudding basin; press down with the back of a spoon to smooth the surface and ensure the sorbet is level. Freeze for at least 2 hours or until sorbet is firm.
4. Spoon ice-cream into a large bowl and allow to soften slightly. Add chocolate and nougat, then crumble extra frozen raspberries over the top; stir until just combined. Spoon ice-cream mixture over sorbet in pudding basin, pressing down to ensure the ice-cream fills all the spaces. Cover with plastic wrap; freeze for 6 hours or overnight.
5. To serve, turn ice-cream out onto a chilled serving plate (wipe the bowl over with a warm cloth, if needed) and remove plastic wrap.
6. Combine copha and extra melted chocolate in a jug. Pour over pudding. Serve topped with fresh raspberries.
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