White Chocolate Pots
Preparation - 15 min (+4 h refrigerator)
Ingredients
Serves 4 to 6
- For the chocolate pots
- 310 ml (1 1/4 cups) 35% cooking cream
- 150 g (6 oz) white chocolate
- 2 egg yolks
- 10 ml (2 teaspoons) gelatin powder
- 1 Nielsen-Massey vanilla pod
For the blackberry compote
- 150 ml (2/3 cup) sugar
- 500 g (1 lb) fresh blackberries
Preparation
- In a saucepan, bring to the boil the cream, vanilla and gelatin.
- Put chocolate and egg yolks in a bowl, then add the hot cream mixture.
- Blend with a stand mixer until perfectly smooth.
- Pour into 4 small pots and refrigerate for 4 hours.
- For the blackberry compote, put ingredients in a saucepan and simmer over low heat for about 15 minutes, until fruit has softened.
- Remove from heat and leave to cool completely.
- Spoon over chocolate cream before serving.