White Chocolate & Orange Pots
Serves: 6
Cooking Time: 15 minutes
Setting time: 6 hours
Preparation Time: 5 minutes
Ingredients
Chocolate Pots
310ml milk
300ml crème fraiche
6 egg yolks
250g white chocolate, finely chopped
1 tsp gelatin powder
4 tbsp Canderel Yellow Granules
Glaze
4 tbsp Canderel Yellow Granules
¼ pt orange juice
2 tsp of gelatin powder or 2 leaves of gelatin
Raspberries to serve
Method
1. Place six 125ml ramekins on a tray. Combine the milk and crème fraiche in a saucepan over a medium heat and bring almost to a simmer. Remove from the heat.
2. Meanwhile, whisk the egg yolks and 2 tbsp of Canderel Yellow in a medium-sized bowl until just combined. Gradually whisk in the hot milk mixture and sprinkle over 1 tsp gelatin powder.
3. Return to the clean saucepan and cook over a low heat, whisking constantly for 5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
4. Add the chocolate and stir until melted.
5. Pour the custard into ramekins. Place in the refrigerator for 5 hours or until lightly set and a skin has formed on the surface.
6. For the glaze: If using leaves, soak the gelatin in cold water for 10 minutes. Heat the orange juice, gelatin and sweetner and boil for 1 minute and keep stirring. Then pour into a jug to cool down to room temperature.
7. Now pour the orange glaze over the set custard and return to the fridge to chill for another hour.
8. Finally, decorate with raspberries and serve!
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