Raspberry Ice Cream Eggs and White Chocolate

Using the Smooth Chopper, blend the raspberries with the powdered sugar until smooth. Sieve through the Chinois.

Using the Speedy Chef, whisk the heavy cream until stiff, then add the raspberry coulis and gently mix using the Silicone Spatula.

Place the SBF Cocoon in the Freezer Mates Large Low 2.25L and divide the mixture into the eight cavities. Freeze for at least 8 h.

Remove from freezer and unmold 15 min. before serving. Using the Click Series Peeler, prepare white chocolate flakes. Serve the ice cream eggs with the white chocolate flakes.