200 g good-quality white chocolate
20 g freeze-dried raspberries, roughly chopped
⅓ cup chopped pistachios
- Line a large tray with baking paper. Trace a 25cm square with lead pencil and turn baking paper over.
- Put chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally for 4-5 minutes until melted. Do not allow the base of the bowl to touch the water. Stir in raspberries and pistachios. Spread chocolate mixture into 25cm square on tray. Leave to set at room temperature for 2-3 hours until firm. Cut into squares to serve.