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Cream, white-chocolate, vanilla little pot topped with local strawberry salad
2024-05-27
https://www.metro.ca/userfiles/image/recipes/Pot-creme-chocolat-blanc-salade-fraises-citronnee-12303.jpg
PT10M
PT00M
PT2H10M
Hydrate the gelatin sheet in a container of cold water. (Each gelatin sheet can be replaced with 2 g of powdered gelatin, but the sheets yield better results.)In the meantime, pour the cream into a small saucepan along with the vanilla and bring it to a boil. As soon as the cream starts to boil, remove it from the heat.Immediately add the white chocolate and blend using a hand mixer. Then add the egg yolk along with the hydrated (yet strained) gelatin. Mix again. Pour the mix into small bowls, small glasses or even small cups. Refrigerate them for at least 2 hours.Wash the strawberries and remove their stalks. Cut them into quarters (or sixths, depending on their size) and place them in a bowl. Zest and press the half-lemon over them. Add the brown sugar. Mix well.Right before serving, remove the white-chocolate verrines from the fridge and top them with strawberry salad. Grate some extra white chocolate on top as a garnish.Source: Martin Juneau
4
0
0
0
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200 mL 35% m.f. cream
90 g white chocolate
1 sheet gelatin
1 egg yolk
1/2 pods vanilla, grated ( or a few drops of vanilla essence)
1 basket Quebec strawberry
1/2 lemon
10 mL brown sugar
Cream, white-chocolate, vanilla little pot topped with local strawberry salad
4
Dessert - snacks
0:10
Preparation
0:00
COOKING
2:10
TOTAL TIME
Ingredients
-
200 mL
35% m.f. cream
-
90 g
white chocolate
-
1 sheet
gelatin
-
1
egg yolk
-
1/2 pods
vanilla, grated ( or a few drops of vanilla essence)
-
1
basket Quebec strawberry
-
1/2
lemon
-
10 mL
brown sugar
Preparation
Hydrate the gelatin sheet in a container of cold water. (Each gelatin sheet can be replaced with 2 g of powdered gelatin, but the sheets yield better results.)
In the meantime, pour the cream into a small saucepan along with the vanilla and bring it to a boil. As soon as the cream starts to boil, remove it from the heat.
Immediately add the white chocolate and blend using a hand mixer. Then add the egg yolk along with the hydrated (yet strained) gelatin. Mix again. Pour the mix into small bowls, small glasses or even small cups. Refrigerate them for at least 2 hours.
Wash the strawberries and remove their stalks. Cut them into quarters (or sixths, depending on their size) and place them in a bowl. Zest and press the half-lemon over them. Add the brown sugar. Mix well.
Right before serving, remove the white-chocolate verrines from the fridge and top them with strawberry salad. Grate some extra white chocolate on top as a garnish.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
