A White Summer

This dessert offers layers of flavour with a white chocolate sponge, white chocolate mousse, berry compote and lemon posset. This potted dessert is light with fresh flavours offering operators a take-a-way option that stands out in a display case and carries well for the to go sales opportunity.


Created by
  • Clare England - Chocolate Academy Chef

Lemon Posset

Ingredients Preparation
  • 200g
  • 80g
    caster sugar
  • 200g
    lemon juice

Boil the cream and sugar together.
Add the lemon juice and re-boil for another 2 minutes.
Take off the heat, strain and pour into the bottom of the pots.
Refrigerate for 2-3 hours to set.

White Chocolate Sponge

Ingredients Preparation
  • 150g
  • 110g
    unsalted butter
  • 5g
    vanilla paste
  • 3piece(s)
  • 112g
    caster sugar
  • 105g
    self-raising flour

Melt the W2 Chocolate Callets and the butter together and mix to a smooth liquid
Add the vanilla paste to the chocolate mix
Whisk the eggs and sugar together until light and fluffy
Add the melted chocolate mix to the eggs and sugar and then fold through the flour.
Bake in a rectangular tin for 20 minutes at 160C.

Berry Compote

Ingredients Preparation
  • 250g
  • 50g
    caster sugar
  • 45ml
  • 1piece(s)
    Vanilla pod
  • 1piece(s)
    cinnamon stick
  • 1piece(s)
    star anise

Place the berries, sugar and spices into a saucepan with the water
Bring to the boil then simmer for 3-4 minutes (do not overcook otherwise the fruit will not hold its shape)
Keep in the fridge until ready to serve

White Chocolate Mousse

Ingredients Preparation
  • 350g
  • 150g
    whipping cream
  • 500g
    semi-whipped cream

Melt the W2 Chocolate Callets with 150g of whipping cream
Mix to a smooth ganache
Cool to 30C
When ganache has cooled, fold through the semi-whipped cream.


Place the berry compote on the top of the lemon posset
Place cubes of the toasted white chocolate sponge on top of the berry compote
Pipe decorative bulbs of white chocolate mousse on top of the sponge cubes

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