White chocolate cream and raspberry coulis
15
0
4
No
Ingredients
- 80 ml (1/3 cup) of milk
- 150 g (5 pieces) of white chocolate (Baker's type)
- 250 ml (1 cup) of 35% whip cream
- 250 ml (1 cup) of raspberries
- 30 ml (2 tablespoons) of honey
- 4 mint leaves for garnishing (optional)
Preparation
Side-by-side mode
- Heat milk with the chocolate in the microwave for 1 minute in a glass container at high heat.
- With an electric mixer, whip the cream until you obtain peaks.
- Fold the preparation lightly with a spatula to incorporate the whipped cream and melted chocolate. Divide the mixture between 4 glasses and refrigerate.
- Set aside 4 raspberries. Reduce and puree the rest of the raspberries in the mixer container with honey.
- Filter with a fine strainer.
- Divide coulis onto the glasses. Garnish with raspberries set aside and, if desired, add mint leaves.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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