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.

Recipe

Created by

Clare England - Chocolate Academy Chef

Lemon Posset

ingredients	preparation
200g cream 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 W2NV 110g unsalted butter 5g vanilla paste 3piece(s) Egg 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 water 1piece(s) Vanilla Beans 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 W2NV 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.

Assembling

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