White Chocolate Pots de Crème with Passion Fruit Jelly

  • Preparation 25 MIN
    Cooking 15 MIN
    Chilling 6 H
  • Servings 6


Pots de Crème

Passion Fruit Jelly



Pots de Crème

  1. In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  2. In a bowl placed over a pot of simmering water, melt the chocolate and butter. Off the heat, whisk in the eggs. Add the cream and milk. Place the bowl back over the simmering water and cook, whisking constantly, until the cream thickens slightly, scraping the bottom of the bowl a few times. Add the gelatin mixture and stir until dissolved.
  3. Divide the mixture among six wide cups or martini glasses. Refrigerate for 3 hours.

Passion Fruit Jelly

  1. In a small pot, sprinkle the gelatin over ½ cup (125 ml) of the passion fruit juice. Let bloom for 5 minutes.
  2. Add the sugar to the pot and cook over low heat until the gelatin and sugar have dissolved. Add the remaining juice and mix well. Let cool.
  3. Gently pour the jelly mixture over the white chocolate cream. Refrigerate for 3 hours.


  1. When ready to serve, in a bowl, combine the strawberries with the sugar and Szechuan peppercorn. Let sit for 5 minutes. Garnish each pots de crème with a small mound of strawberries.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 1 portion

Content % Daily Value
Calories 430  
Total Fat 30 g  
Saturated Fat 18 g  
Sodium (salt) 85 mg  
Carbohydrates 35 g  
Fibre 0 g  
Protein 7 g