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.
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