Creamy white choco­late treats

White choco­late adds creamy smooth­ness to a va­ri­ety of tempt­ing desserts, treats and top­pings

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White choco­late mousse

Serves 4

325g white choco­late, finely chopped, plus ex­tra grated to gar­nish 3 medium egg yolks 3 tbsp caster sugar 500ml dou­ble cream 1 tsp vanilla ex­tract In a heat­proof bowl, beat to­gether the egg yolks and sugar un­til pale and thick. Place the white choco­late in a sep­a­rate heat­proof bowl. In a small saucepan, warm 125ml of the cream with the vanilla ex­tract un­til it ap­proaches boil­ing point. Re­move from the heat and leave to cool briefly. Slowly whisk the in­fused cream into the egg yolk mix­ture un­til thor­oughly com­bined. Pour the mix­ture back into the saucepan and cook over a low heat, stir­ring con­tin­u­ally with a wooden spoon un­til thick enough to coat the back of the spoon. Strain the cus­tard through a fine sieve into the bowl of white choco­late. Leave to stand for 2 mins be­fore stir­ring well un­til melted and smooth. In an­other bowl, whip the re­main­ing cream un­til stiff peaks form. Whisk one third of the cream into the choco­late mix­ture, then fold in the rest un­til no vis­i­ble streaks of cream re­main. Di­vide be­tween four serv­ing glasses. Cover and leave to chill for 4 hrs. Sprin­kle with the grated choco­late to serve.

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