A White Summer

Cooking Time

Ingredients

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Ingredients For the Lemon Posset:

  • g cream
  • g caster sugar
  • g lemon juice

For the White Chocolate Sponge:

  • g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
  • g unsalted butter
  • g vanilla paste
  •   3 eggs
  • g caster sugar
  • g self-raising flour

For the Berry Compote:

  • g mixed berries
  • g caster sugar
  • ml water
  •   1 Vanilla pod
  •   1 cinnamon stick
  •   1 star anise

For the White Chocolate Mousse:

  • g Callebaut - Finest Belgian
  •   White Chocolate - Recipe N° W2
  • g whipping cream
  • g semi-whipped cream

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

Ingredients

Increase Portion Size

Ingredients For the Lemon Posset:

  • g cream
  • g caster sugar
  • g lemon juice

For the White Chocolate Sponge:

  • g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
  • g unsalted butter
  • g vanilla paste
  •   3 eggs
  • g caster sugar
  • g self-raising flour

For the Berry Compote:

  • g mixed berries
  • g caster sugar
  • ml water
  •   1 Vanilla pod
  •   1 cinnamon stick
  •   1 star anise

For the White Chocolate Mousse:

  • g Callebaut - Finest Belgian
  •   White Chocolate - Recipe N° W2
  • g whipping cream
  • g semi-whipped cream