White Chocolate Pots de Crème with Passion Fruit Jelly
White Chocolate Pots de Crème with Passion Fruit Jelly
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
Instructions
- 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.
White Chocolate Pots de Crème with Passion Fruit Jelly