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.
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.
Containing: 5 Components

Lemon Posset

Ingredients: Lemon Posset

  • 200 g
    cream
  • 80 g
    caster sugar
  • 200 g
    lemon juice

Preparation: Lemon Posset

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.

White Chocolate Sponge

Ingredients: White Chocolate Sponge

  • 110 g
    unsalted butter
  • 5 g
    vanilla paste
  • 3 piece(s)
    Egg
  • 112 g
    caster sugar
  • 105 g
    self-raising flour

Preparation: White Chocolate Sponge

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.

Berry Compote

Ingredients: Berry Compote

  • 250 g
  • 50 g
    caster sugar
  • 45 ml
    water
  • 1 piece(s)
    Vanilla pod
  • 1 piece(s)
    cinnamon stick
  • 1 piece(s)
    star anise

Preparation: Berry Compote

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

White Chocolate Mousse

Ingredients: White Chocolate Mousse

  • 150 g
    whipping cream
  • 500 g
    semi-whipped cream

Preparation: White Chocolate Mousse

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.

Assembling

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

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