Layered Franuí Dessert: A Chilled Christmas Treat

Prepare the white chocolate cream by combining the sweetened condensed milk, heavy cream, chopped white chocolate, and butter in a saucepan.

Cook the mixture over low heat, stirring continuously until it reaches the consistency of a thick pudding (brigadeiro style), characterized by the slow formation of large bubbles.

Turn off the heat and pour the prepared white chocolate cream into a 2-quart serving dish.

Thaw the raspberry pulp. Once thawed, spread it evenly over the white cream layer in the dish.

Melt the semi-sweet or milk chocolate, using the microwave (interrupting every 30 seconds to stir) or a double boiler (bain-marie).

Incorporate the heavy cream into the melted chocolate, mixing vigorously until a smooth ganache forms.

Cover the raspberry layer with the chocolate ganache.

Place the dessert in the freezer to set for approximately 3 hours, or until completely firm.

Before serving, remove the dessert from the freezer about 40 minutes ahead of time so it reaches a slightly softened and more enjoyable texture.

Garnish (decorate) with mint, fresh raspberries, and pieces of halved Franuí, if desired.