Method

Profiteroles

• Pre-heat oven to 220°C and line two trays with baking paper.
• Place the butter in a saucepan with water and bring to the boil.
• Add the flour and salt and stir vigorously with a wooden spoon until the mixture is smooth and leaves the sides of the pan.
• Remove from heat and beat in the eggs, one at a time, beating well after each addition.
• Cover lightly and stand until cool.
• Spoon tablespoonfuls of the mixture, onto the trays 4cm apart and bake for eight minutes.
• Reduce the oven temperature to 180°C and bake a further 30 minutes.
• Remove from the oven and turn the oven off.
• Using a skewer, pierce the bottom of each profiterole and place back in the oven for 20 minutes to dry out.
• Cool on a rack and store in an airtight container.
• To serve, cut the profiteroles in half and fill with a scoop of Kāpiti White Chocolate & Raspberry ice cream, then sandwich back together.
• Divide between serving plates or bowls and pour over the warm white chocolate sauce.
• Sprinkle with crushed freeze dried raspberries if desired. 

White chocolate & lemon sauce  

• Heat the cream and lemon zest in a saucepan to just before the boil.
• Add the chocolate and stir to melt through.
• Stir in the limoncello if using.
• Cool for five minutes before pouring over the profiteroles.