Archive for November, 2010

White Chocolate Cream

Holidays are coming soon! It’s time for a delicious dessert for the holiday menu; this one is from Germany. It is a very extraordinary dessert with an espresso sauce, and instead of dark chocolate, we are using white one.
Ingredients
300 g white Kuvertuere – see it here at German Deli -  you also can use white chocolate from Valrhona Ivoire White Baking Chocolate by ChefShop
1/2 l heavy cream
5 sheets white gelatin
find it here at German Deli or available in the USA from Dr. Oetker on Amazon
2 eggs, 1 tbsp sugar
chocolate leaves or similar for decoration
Sauce
2 egg yolk
2 tbsp curacao white
1 sachet vanilla sugar
2 tbsp instant espresso powder
1 tbsp cocoa  powder

Mixing the cream

Baking Instructions
1. Cut the white chocolate in rough pieces and melt it in the heavy cream on mild heat, then put it in the fridge for at least 2 hours.
2. For the sauce mix yolks with Curacao and vanilla sugar. Mix 1/8l hot water with espresso powder and add it very slowly and while stirring to the yolk cream. Put it in the fridge.
3. For the cream soak the gelatin. Separate eggs, mix sugar and egg yolks until foamy.
4. Now beat the chocolate-cream semi firm and add it to the yolk cream. Dissolve gelatin on low heat and mix it into the cream, put it in the fridge.
5. When the cream is getting a jelly-like consistence, beat the egg white until firm and mix it carefully with the white chocolate cream.
6. Decorate with chocolate leaves or hearts or similar chocolate pieces.

Serve it with the sauce  as made in #2