White Chocolate Creams

Simple food is my favorite kind of food. Food that isn’t fussy and still beautiful and delicious. Like this luscious dessert made with Greek yogurt, silky white chocolate and red summer fruits. Child’s play to make, sinful to eat.

white chocolate creams
Serves 4

  • 100g white chocolate, broken
  • 300g full-fat Greek yogurt
  • 250g strawberries, cleaned and quartered
  • 100g red currants
  • 2 tbsps raw cane sugar
  • ½ tbsp Kirsch
  • mint leaves and fresh fruit, to serve

Slowly melt the chocolate au bain marie. Allow it to cool for a minute and then whisk in the yogurt until you have a nice, creamy consistency. Divide the mixture among four glasses and place in the fridge for at least three hours. To make the coulis, put the fruit (reserve some for serving), sugar and Kirsch in a small pan, bring to the boil and then immediately reduce the heat to a gentle simmer. Allow the coulis to cook for 10-15 minutes. The sauce should be thick but still a runny. You don’t want to cook it as thick as jam, so stay alert! Allow the coulis to cool and refrigerate.
To serve, divide the coulis over the creams and decorate each portion with some fresh fruit and a few leaves of fresh mint.

 

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