Recipe: White chocolate cream

emulsify the chocolate and milk

This recipe is nice and simple, but beautifully rich and creamy.  It's similar to a mousse, but instead of gelatin, utilizes the binding power of the chocolate as it cools to hold the air.  This is good if you are serving vegetarians who don't want animal based gelatin.  This is also the dessert I mentioned in the previous post that can be dressed up like a tiramisu in the sense that all the same flavours and garnishes work well, but as a purist, I don't advise outright calling it a tiramisu - you might get called out on it.  This recipe will half-fill 6 martini glasses, which is a nice amount due to the richness and leaves lots of space arrange garnishes in the glass.

You will need:

soft whip the cream

164g / 5.8oz                  white chocolate

60g / 2.1oz                    milk

126g / 4.4oz                  cream

Method:

 - gently warm the milk and chocolate over a bain-marie to emulsify (not too hot)

 - whip the cream to a very soft peak

 - fold the cream into the chocolate mixture

 - pour the mix into glasses (it is pourable)

 - transfer to the fridge to cool completely and set up

 - garnish as you like and serve

fold

fill

with coffee gelee, ladyfingers, chocolate wafers, cocoa and shaved chocolate