Quick white chocolate and raspberry cream
This quick white chocolate and raspberry cream is one of my favorite desserts. It has everything: from the little glass format, which you know I love so much, to the winning combination of white chocolate and raspberries. In the photo, you can see the little glasses decorated with some raspberries.
Ingredients · Servings 4
- 100g of white chocolate
- 200g of cream for whipping
- 200g of frozen raspberries
- A few drops of lemon
- 80g of sugar
- 2 egg whites
- A pinch of salt
Method · 15 min
- Melt the white chocolate in the microwave at full power for 15 seconds. Take it out, stir with a whisk, and put it back in. Repeat the process until melted, checking every 10 seconds to make sure it doesn't burn. Let it cool for a while, but don't let it solidify.
- Whip the cream using an electric mixer at high speed. Once whipped, add half of the cream to the bowl of melted white chocolate and stir with a folding motion. Repeat with the other half.
- Put the mixture into a piping bag and pipe it into the small glasses you'll be using. Refrigerate them. They can be kept overnight.
- Remove the frozen raspberries. Set aside about 6 pieces for decoration. Put the rest in a blender, add a few drops of lemon juice and the sugar, and blend until smooth. Pour into a bowl and set aside.
- Put the egg whites in another bowl with a pinch of salt and whisk them with the whisk attachment at maximum speed.
- Pour the whipped egg whites over the raspberry cream and gently fold them in. Transfer the mixture to a piping bag. This layer should be used immediately. Serve on top of the white chocolate layer.
- Chop some raspberries and divide them among the small glasses. Garnish with mint or any other sweet treat that inspires you (I used raspberry macarons, which I love).
