Chop the white chocolate and then in a small saucepan melt with cream and vanilla sugar.

While you wait for the chocolate to melt marinate the raspberries in a small bowl with four tablespoons of Gin Veray.

Once the chocolate has melted, combine it with raspberries, marinate previously, and gin e frullare.

Let the mixture rest for at least 1h in the fridge.

After the mixture has solidified, whip for at least 5-10 minutes.

Then spread the super ginpink cream!