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Ingredients
- Serves 4 people
200 g white chocolate bars (chopped)
4 egg yolks
¾ cup heavy cream
1 tbsp sugar
¼ cup whole milk
2 passionfruit
mint leaves
White Chocolate Pots de Crème with Passionfruit
Our White Chocolate Pots de Créme with Passionfruit will be your next favourite dessert! Baked lovingly in a water bath, these little pots of sunshine house dense, rich and silky custard made of white chocolate cream, and a mixture of egg yolk and sugar. Finish with scoops of passionfruit and be amazed at the complex flavours of this dessert!
- Medium
- 25 min
- 30 min
- 15 min
- 4 steps
- 7 Ingredients
- Medium
- 4 steps
- 7 Ingredients
- 25 min
- 30 min
- 15 min
Instructions
-
Melt chocolate
- Preheat oven to 150 C
- In a sauce pot,under low heat, heat up milk and cream. Careful not to boil it.
- Place chopped white chocolatein a bowl. Add warm milk mixture. Stir well. Set aside.
-
Whisk egg yolks and sugar and combine with chocolate mixture
- In a different bowl, whisk egg yolk and sugar.
- Gently add the cream mixture to the egg mixture. Mix well.
-
Pour into ramekins
- Ladle mixture into ramekins.
- Arrange ramekins into deep baking tray. Pour hot water enough to cover halfway sides of ramekins.
-
Bake chocolate pots
- Place it in the oven and bake for 30 mins or until custard is slightly jiggly.
- Let cool before placing in the fridge for 3 hours.
Garnish and Serve!
Before serving, add spoonfuls of passionfruit. Garnish with mint.
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