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 tsp gelatin; 3 tbsp (45 ml) water; 8 oz (225 g) white chocolate, finely chopped; ¼ cup (55 g) unsalted butter; 3 eggs, lightly beaten; ½ cup (125 ml) 35% cream, hot; ¼ cup (60 ml) milk, hot; 1 tsp gelatin; 1 ¼ cups (310 ml) passion fruit juice; 1 tbsp sugar; ½ cup (70 g) fresh strawberries, cut into small dice; 1 tbsp sugar; ¼ tsp Szechuan peppercorn, crushed

Preparation

Pots de Crème
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- 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.
- Divide the mixture among six wide cups or martini glasses. Refrigerate for 3 hours.
Passion Fruit Jelly
- In a small pot, sprinkle the gelatin over ½ cup (125 ml) of the passion fruit juice. Let bloom for 5 minutes.
- 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.
- Gently pour the jelly mixture over the white chocolate cream. Refrigerate for 3 hours.
Toppings
- 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.

White Chocolate Pots de Crème with Passion Fruit Jelly

Categories

Ingredients

Pots de Crème

Passion Fruit Jelly

Toppings

Preparation

Pots de Crème

Passion Fruit Jelly

Toppings

Personal Note

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