Description
These blender white chocolate pots de creme are smooth and elegant. Perfect for white chocolate lovers. I topped mine with fresh cherries, but any fruit of your choice would work.
Ingredients
- 1 teaspoon Unflavored Gelatin
- 2 Tablespoons Cold Water
- 1-½ cup Heavy Cream
- 4 Large Egg Yolks
- 6 ounces, fluid Good Quality White Chocolate
- ¼ teaspoons Salt
- ½ teaspoons Vanilla Extract
- FOR THE TOPPING:
- Whipped Cream
- Fresh Cherries
- Lime Zest (optional)
Preparation
Sprinkle gelatin over cold water. Let it sit for 5 minutes.
In a saucepan, heat heavy cream until steaming; don’t let it boil.
In a bowl, whisk egg yolks. Slowly add ½ cup warm cream, whisking continuously. Pour mixture back to pan with remaining cream. Cook on medium-low heat for 5 minutes, until mixture thickens.
Add white chocolate to your blender and pulse a few times until chopped. Pour half of cream egg yolk mixture and turn speed on medium. Slowly pour remaining cream mixture while blender is running on medium speed. Blend for 2 minutes, until incorporated.
Warm up water gelatin mixture in the microwave or over a double boiler. Add to white chocolate mixture. Add salt and vanilla. Stir well.
Pour into cups and chill for at least 4 hours or overnight. Serve topped with whipped cream and cherries. Add lime zest to garnish (optional).
