| 375g | Double cream |
| 1 | Vanilla pod |
| 3 | Leaf gelatine |
| 375g | Fromage blanc |
| 75g | Castor sugar |
| 600g | Raspberries |
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Method
1. Bring 105g of the double cream to the boil, remove from the heat, split the vanilla pod & add the seeds & pod to the cream, allow to infuse for 10 mins
2. Soften the gelatine in cold water & whisk into the warm cream, then add the fromage blanc & 75g of the sugar
3. whip the remaining cream & gently fold into the fromage blanc mixture
4. Add to the mix to the cooled pastry case filling 1 third of the case, place in the fridge for 1 hour and fill with raspberries working towards the centre placing them upright next to each other
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