White Chocolate Raspberry Pot De Crème
Exquisitely smooth and sensuous, this White Chocolate Raspberry Pot de Crème is deliciously decadent and topped with a lusciously sweet, yet tart raspberry sauce!
Ingredients
White Chocolate Pot De Crème:
- 8 ounces white chocolate, chopped
- 5 egg yolks
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 ¼ cup heavy cream
- ½ cup milk
Raspberry Sauce:*
- 12 ounces raspberries, fresh or frozen
- ½ cup granulated sugar
- 1 teaspoon lemon juice
Instructions
Make the Pot De Crème:
- Place chocolate in a medium bowl; set aside.
- In a medium saucepan, whisk the egg yolks, sugar, vanilla, and salt together until smooth. Pour in the heavy cream and milk, stirring until smooth.
- Place saucepan over medium heat and bring to a boil, stirring frequently. Once the mixture begins to boil, decrease the heat to low and continue stirring until the mixture is thickened enough to coat the back of a spoon. Pour mixture over the chocolate. Cover bowl with plastic wrap, and allow to sit for about 5 minutes.
- Remove the plastic wrap, and whisk until smooth. Pour custard into ramekins, about 3/4 full. I used six 4-ounce parfait glasses. Refrigerate for at least 6 hours, or until set.
Make the Sauce:
- Place raspberries and sugar into a medium saucepan. Cook over medium heat, using a potato masher or fork to mash the berries. Once mixture comes to a boil, reduce heat to medium-low, and continue cooking and stirring for 10 minutes.
- Pour mixture through a fine mesh sieve set over a bowl, using a rubber spatula to push as much juice from the berry solids as possible. Stir in lemon juice. Allow to cool completely.
- Spoon 2-3 Tablespoons of sauce on top of set custards. If desired, top with whipped cream and a fresh raspberry.
Notes
*Makes about 1 cup of raspberry sauce.