White Chocolate, Blueberry and Lemon Verrine

Name: White Chocolate, Blueberry and Lemon Verrine
Ingredients: 400 g (1⅔ cups) whole milk; 420 g (15 ounces) white chocolate, chopped; 392 g (1¾ cups) blueberry puree; 42 g (2½ Tbsp) water; 280 g (1¼ cups) granulated sugar; Zest and juice of 4 lemons; 196 g (¾ cup and 1½ Tbsp) heavy cream; 6 large eggs; 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package)

Preparation info

Yields
24
verrines

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

White Chocolate Mousse

400 g (1⅔ cups) whole milk
5 silver gelatin sheets (or

Dessert
Low calorie

Method

White Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve. Slowly pour over chocolate and whisk until smooth. When mixture cools to 35°C (95°F), fold in whipped cream. Fill 24 small glasses halfway full with mousse and refrigerate until set.