Name: White chocolate pots de crème with passion fruit jelly
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon (5 ml) gelatin; 3 tablespoons (45 ml) water; 8 oz (227 g) white chocolate, finely chopped; 1/4 cup (60 ml) unsalted butter; 3 eggs, lightly beaten; 1/2 cup (125 ml) 35% cream, warm; 1/4 cup (60 ml) milk, warm; 1 teaspoon (5 ml) gelatin; 1 1/4 cups (310 ml) passion fruit juice; 2 tablespoons (30 ml) sugar; 1/2 cup (125 ml) fresh strawberries, finely diced; 1/4 teaspoon (1 ml) Szechuan peppercorns, crushed

Preparation

Pots de crème
- Pour the water in a bowl and sprinkle the gelatin onto it. Let bloom for 5 minutes.
- In a double boiler, melt the chocolate and butter. Off the heat, whisk in the eggs. Add the cream and milk. Return to the burner and, whisking constantly and taking care to scrape the bottom and corners of the pan, continue cooking until slightly thickened. Add the gelatin and stir until completely melted.
- Pour the mixture into 6 flared-rim cups or cocktail glasses. Refrigerate for about 3 hours.
Jelly
- In a small saucepan, sprinkle the gelatin onto 125 ml (1/2 cup) of the juice. Let bloom for about 5 minutes. Add 15 ml (1 tablespoon) sugar and heat gently while stirring until the gelatin and sugar have melted. Add the remaining juice and blend to combine.
- Pour gently onto the pots de crème. Refrigerate for about 3 hours.
- Shortly before serving, place the strawberries in a bowl and toss with the remaining sugar and the Szechuan peppercorns. Set aside for about 5 minutes to let the flavours meld. Mound the strawberries on each pot de crème. Serve immediately.

White chocolate pots de crème with passion fruit jelly

Categories

Ingredients

Pots de crème

Jelly

Preparation

Pots de crème

Jelly

Personal Note