Ingredients: Lemon Posset
80 gcaster sugar
200 glemon 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.
Ingredients: White Chocolate Sponge
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.
Ingredients: Berry Compote
50 gcaster sugar
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
Ingredients: White Chocolate Mousse
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.
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