A White Summer

This dessert offers layers of flavour with a white chocolate sponge, white chocolate mousse, berry compote and lemon posset. This potted dessert is light with fresh flavours offering operators a take-a-way option that stands out in a display case and carries well for the to go sales opportunity.

Level:: Easy
Makes:: 12

200 g

cream
80 g

caster sugar
200 g

lemon juice

Boil the cream and sugar together.
Add the lemon juice and re-boil for another 2 minutes.
Take off the heat, strain and pour into the bottom of the pots.
Refrigerate for 2-3 hours to set.

150 g

Callebaut White Chocolate - W2 - 5kg Block
110 g

unsalted butter
5 g

vanilla paste
3 piece(s)

Egg
112 g

caster sugar
105 g

self-raising flour

Melt the W2 Chocolate Callets and the butter together and mix to a smooth liquid
Add the vanilla paste to the chocolate mix
Whisk the eggs and sugar together until light and fluffy
Add the melted chocolate mix to the eggs and sugar and then fold through the flour.
Bake in a rectangular tin for 20 minutes at 160C.

250 g
50 g

caster sugar
45 ml

water
1 piece(s)

Vanilla Beans
1 piece(s)

cinnamon stick
1 piece(s)

star anise

Place the berries, sugar and spices into a saucepan with the water
Bring to the boil then simmer for 3-4 minutes (do not overcook otherwise the fruit will not hold its shape)
Keep in the fridge until ready to serve

350 g

Callebaut White Chocolate - W2 - 5kg Block
150 g

whipping cream
500 g

semi-whipped cream

Melt the W2 Chocolate Callets with 150g of whipping cream
Mix to a smooth ganache
Cool to 30C
When ganache has cooled, fold through the semi-whipped cream.

Place the berry compote on the top of the lemon posset
Place cubes of the toasted white chocolate sponge on top of the berry compote
Pipe decorative bulbs of white chocolate mousse on top of the sponge cubes