White chocolate and raspberry pots with lime macadamia shortbread

5.0 3 ratings

Prep. 20 min

Total 1 h 40 min

8 portions

Ingredients

Shortbread

lime zest of 1 lime (no white pith)
white sugar
35 g
white rice flour
80 g
gluten free flour
80 g
xanthan gum
¼ tsp
unsalted butter cut into pieces
70 g
macadamia nuts
110 g
baking powder
½ tsp
freshly squeezed lime juice
1 tbsp
egg yolk
1

White Chocolate pots and Raspberry Coulis

coconut milk
100 g
gelatine powder
1 tsp
white chocolate broken into pieces
180 g
cream cheese
50 g
thickened cream (see Tip)
320 g
vanilla bean paste
½ tsp
frozen raspberries defrosted
100 g
icing sugar
1 tbsp

Assembly

fresh raspberries to garnish (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 88.6 mg

Protein 6.3 g

Calories 2392.4 kJ / 571.8 kcal

Fat 44.4 g

Fibre 3.3 g

Saturated Fat 22.9 g

Carbohydrates 39.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Varoma Ramekins 10 Recipes
Australia and New Zealand

You might also like...

Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

28 h

Gluten free carrot and almond cake

2 h 30 min

Honey poached pears with chocolate sauce and nut crumble

2 h 10 min

Rocky road with vanilla bean marshmallow

2 h 45 min

Crunchy caramel popcorn

2 h 15 min

Salame di cioccolato (chocolate salami)

3 h 10 min

Date and nut balls

20 min

Chocolate mint thins

2 h 30 min

Rhubarb crumble

45 min

Peppermint chocolate brownie cheesecake

1 h 5 min

Vegan apple and nut crumble with rum raisins

9 h

Edna's lemon curd teacake

40 min

Show all

Show all