Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, solid white chocolate pots with blackberry and mint compote. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
The white chocolate flavor is intensified with vanilla and takes on a lovely ivory color. Contrasted against the beautiful purple hues from the blackberries, you can build this dessert into a layered parfait or simply top the mousse with the compote and whipped cream for an enchanting finish to any meal. To Assemble the Blackberry White Chocolate Pots de Creme. When ready to serve, divide the blackberry sauce evenly over the three custards.
Solid white chocolate pots with blackberry and mint compote is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Solid white chocolate pots with blackberry and mint compote is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have solid white chocolate pots with blackberry and mint compote using 3 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Solid white chocolate pots with blackberry and mint compote:
- Get 500 g white chocolate
- Prepare 200 g blackberrys
- Prepare 1 bunch mint
You can use ramekins, espresso cups or any other suitable container for your chocolately pots. Instructions To the pitcher of your blender, add the white chocolate, eggs, lemon extract, lemon zest, vanilla extract and salt. To a small saucepan, add the heavy cream. This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast.
Steps to make Solid white chocolate pots with blackberry and mint compote:
- Melt the white chocolate in a glass bowl over hot water.
- Take a basting brush, and paint a thin layer of whites chocolate around the base and sides of a muffin tin. Place in the freezer to cool.
- Repeat step two at least four times, until the cups are 1/2 cm thick.
- Blend the blackberrys and mint in a blender. Leave to cool in the fridge.
- Carefully peel the pots out of the mold. Place 1tsp of the blackberry compote into each pot.
- Serve with a mint garnish.
To a small saucepan, add the heavy cream. This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Place the biscuits in a plastic bag and crush with a rolling pin to make breadcrumbs.
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