White Chocolate Dessert With Berries |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is an attractive, individualized dessert that makes any meal seem classy. For this recipe, it is best if you have timbales or dariole molds, although you can simply use small cups. Also, you can make your own creme de framboise with raspberries, wine and brandy, if you don't find it at the store. Ingredients:
1 cup heavy cream |
3 tablespoons creme fraiche or 3 tablespoons full fat sour cream |
4 1/2 ounces white chocolate, melted |
2 egg whites |
2 egg yolks |
3 tablespoons water |
1 1/2 teaspoons agar or 1 1/2 teaspoons kosher gelatin |
spray vegetable oil, for greasing |
1 cup strawberry, sliced |
1 cup raspberries |
1 cup black currants |
5 tablespoons confectioners' sugar |
1/2 cup framboise liqueur |
12 black currant leaves (optional) |
Directions:
1. Pour the cream into a pan and bring just below boiling point over low heat. Pour into a mixing bowl, then add creme fraiche and the chocolate. Let cool slightly.
2. Beat in egg yolks, one at a time.
3. Put the water and gelatin into a small, oven safe bowl. Let stand 2-3 minutes, then set in a pan of simmering water until gelatin dissolves. Add to the chocolate mixture.
4. Spray the inside of 6 molds or small cups with the vegetable oil, and line the bases with baking parchment.
5. Whisk the egg whites until peaks form, them fod into the chocolate mixture. Divide evenly among the molds and smooth out the surface. Cover and chill 2 hours.
6. Place strawberries, raspberries, and black currant in a bowl and sprinkle with confectioner's sugar. Pour in the creme de framboise and stir gently to mix. Cover and chill 2 hours.
7. To serve, run a knife around the sides of the molds and turn over onto individual serving plates. Divide the fruit among the plates and garnish with leaves, if available. Serve immediately.
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