Raspberries and white chocolate are a perfect combination. Set them on a pistachio biscuit base for an amazing taste sensation.
This is a quick and easy dessert idea that anyone can make.

Ingredients for 6 x 5 fluid ounces (150 ml) dessert cups:

Raspberries - 1½ cups (3.5 ounces / 150 grams) plus 8 raspberries for decoration
Granulated sugar - 1 ounce (28 grams)
White chocolate - 3.5 ounces (100 grams)
Whipping cream - 2 cups (15 fluid ounces / 450 ml)
Wholewheat biscuits or Graham crackers - 4
Roasted pistachios - about 16 nuts

Method:

Heat the raspberries with the sugar until they soften then strain them through a sieve to remove the seeds.
Transfer the puree you are left with into a piping bag and set it aside.

Chop the chocolate into small pieces so it is easy to melt, and then place it in a bowl.

Heat 1 cup of cream in a pan or in a microwave until just before boiling point and then pour it over the chopped chocolate. Stir until the chocolate has completely melted.

Transfer half the melted chocolate mixture into a piping bag and set aside.

Leave the rest of the white chocolate mixture in the bowl and add the other cup of cream.
Whisk until it forms peaks that can just hold their shape and then transfer it to a piping bag.

Crush the biscuits (or crackers) with the pistachio nuts until they become fine crumbs.
Divide the crumbs into 4 serving cups. press them down to gently compact them.

Add a layer of raspberry puree over the biscuit bases. Save a small amount of puree to decorate the tops of your desserts.

Next, pipe on the chocolate you whipped with cream - leave about ¼ inch (½ cm) below the rim.

Pipe the white chocolate you melted with hot cream over the top until you reach the brim of your dessert cups..

Drizzle the remaining raspberry puree over the top of each dessert and use a cocktail stick to create a random swirly pattern.

Add 2 raspberries two one corner of each dessert as a finishing touch.

Refrigerate for an hour before eating.
These will keep for up to 3 days in the fridge.