A White Summer

Method

• 1

  Step 1

  For the Lemon Posset:
• 2

  Step 2

  Boil the cream and sugar together.
• 3

  Step 3

  Add the lemon juice and re-boil for another 2 minutes.
• 4

  Step 4

  Take off the heat, strain and pour into the bottom of the pots.
• 5

  Step 5

  Refrigerate for 2-3 hours to set.
• 6

  Step 6

  For the White Chocolate Sponge:
• 7

  Step 7

  Melt the W2 Chocolate Callets and the butter together and mix to a smooth liquid
• 8

  Step 8

  Add the vanilla paste to the chocolate mix
• 9

  Step 9

  Whisk the eggs and sugar together until light and fluffy
• 10

  Step 10

  Add the melted chocolate mix to the eggs and sugar and then fold through the flour
• 11

  Step 11

  Bake in a rectangular tin for 20 minutes at 160C.
• 12

  Step 12

  For the Berry Compote:
• 13

  Step 13

  Place the berries, sugar and spices into a saucepan with the water
• 14

  Step 14

  Bring to the boil then simmer for 3-4 minutes (do not overcook otherwise the fruit will not hold its shape)
• 15

  Step 15

  Keep in the fridge until ready to serve
• 16

  Step 16

  For the White Chocolate Mousse:
• 17

  Step 17

  Melt the W2 Chocolate Callets with 150g of whipping cream
• 18

  Step 18

  Mix to a smooth ganache
• 19

  Step 19

  Cool to 30C
• 20

  Step 20

  When ganache has cooled, fold through the semi-whipped cream.
• 21

  Step 21

  Assembling:
• 22

  Step 22

  Place the berry compote on the top of the lemon posset
• 23

  Step 23

  Place cubes of the toasted white chocolate sponge on top of the berry compote
• 24

  Step 24

  Pipe decorative bulbs of white chocolate mousse on top of the sponge cubes