| | WHITE CHOCOLATE PUDDING |
| 10 | lg | Egg yolks |
| 1/3 | c | Sugar |
| 2 | tb | Cornstarch |
| 4 | c | Half and half |
| 1 | lb | Imported white chocolate; (such as Lindt), |
| | ; chopped |
| 1/2 | c | Unsalted butter; cut into pieces (1 |
| | ; stick) |
| | POACHED APRICOTS |
| 2/3 | c | Plus 3 tablespoons water |
| 1/3 | c | Honey |
| 1/3 | c | Sugar |
| 4 | tb | Fresh lemon juice |
| 9 | oz | Dried apricots |
| | DARK CHOCOLATE CREAM |
| 1/2 | c | Whipping cream |
| 5 | tb | Light corn syrup |
| 4 | oz | Bittersweet; (not unsweetened) or |
| | ; semisweet |
| | ; chocolate,chopped |
| 1 1/2 | | Purchased; (12-ounce) pound |
| | ; cakes (about) |
| 6 | tb | Dark rum |
| 3 | tb | White crème de cacao liqueur |
| 4 | | Baskets fresh raspberries or 16 ounces; thawed (1/2-pint) |
| | ; frozen unsweetenedraspberries |
| | Firmly whipped cream |
