Place your raspberries in a small pot over medium-low heat. Stir and start to mash them up with a spoon, cooking them down by half. When it’s ready, you should be able to run your spoon through the middle of your mixture to form a line, without the mixture running back together.

Turn off the heat and pour your raspberries through a fine mesh strainer into a bowl. Use a spoon to press out any extra raspberry juice – you just want to catch the seeds here. Throw away the seeds and set the mixture aside to cool

Place your chopped white chocolate in an even layer in a heat-proof bowl. In a small pot, add your heavy cream and place it on the stove over medium heat. Once the liquid begins to steam and has a few bubbles around the edge, immediately pour over your chopped white chocolate

Cover the bowl with a lid or plate and let sit for 5 minutes before removing the lid and whisking until smooth

Fold in your raspberry puree. For a swirled look, do a few folds but not completely. If you want a smooth pink color, stir in the raspberry puree until completely combined