Quick White Chocolate, Raspberry and Lemon Pots
A quick luxurious dessert which can be made in advance and chilled or served straight away. Serve topped with crushed meringue and lemon zest or crushed amaretti biscuits.
Ingredients
- 200g White Chocolate
- 1 Lemon
- 70g Raspberries
- 400g Custard
- 85g Lemon Curd
- 300g Whipping Cream
Tools
- Chef Patissier XL
- Easywarm bowl
- Kenwood bowl - chef patissier xl
- Tumbler glass
Method
- Attach Creaming beater
- Add white chocolate to the EasyWarm Bowl
- Heat with splashguard fitted - 10 min, 7, Stir 1
- Then add custard, lemon and lemon curd to the EasyWarm Bowl
- Mix with splashguard fitted - 20 sec, Speed 1
- Remove the bowl from the machine and set aside
- Attach Whisk
- Add whipping cream to the Kenwood Bowl
- Whisk with splashguard fitted - 2 min, Speed Max
- Transfer content of EasyWarm Bowl to Kenwood Bowl
- Whisk with splashguard fitted then scrape bowl - 20 sec, Speed 4
- Then add raspberries to the Kenwood Bowl
- Mix with splashguard fitted - 10 sec, Speed 4
- Spoon mixture into tumbler glasses evenly
- Serve