3 oz (85 g) white chocolate, chopped

3/4 cup (180 ml) 35% cream

2 cups (500 ml) fresh raspberries

8 Breton Shortbreads (see recipe)

4 fresh peaches, halved and pitted or poached peaches (see recipe)

Place the chocolate in a bowl. Set aside.

In a small saucepan, bring the cream to a boil. Pour over the chocolate. Let rest for 1 minute without stirring. With a whisk, stir until smooth. Cover and refrigerate for about 3 hours.

Beat the ganache with an electric mixer until soft peaks form. Add 250 ml (1 cup) of raspberries and beat for about 1 minute or until the ganache becomes pale pink. Refrigerate until ready to serve.

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