CREAMY WHITE CHOCOLATE WITH BLUEBERRY JELLY


This article is also available in: Italian

Sweetness and elegance combined for a dessert that will leave you a wonderful reminder of an amazing dinner.

SERVES 4
DIFFICULTY easy
PREPARATION TIME 15 minutes
COOKING TIME 15 minutes + 1 hour resting time

INGREDIENTS

  • 150 ml single cream
  • 200g white chocolate
  • 300g single cream
  • 1g agar-agar

Jelly:

  • 100g blueberries
  • 1g agar-agar

METHOD

  • Chop roughly the white chocolate. Put into a bowl and set aside.
  • Combine 150ml of single cream with agar-agar and bring to the boil. Pour on the chocolate and stir gently until chocolate has completely melted.
  • Let the ganache cool (30 -35°C). Whip the cream until soft peaks form and combine gently with the ganache.
  • Keep the ganache in the fridge to harden.
  • Blend blueberries until you obtain a smooth cream. Drain, put in a small pot with the addition of the agar-agar and bring to the boil.
  • Put the mixture into a container, let it cool and harden.
  • To serve, cut the blueberry jelly into cubes and arrange them neatly on the plate with a couple of quenelle of chocolate ganache.

VARIATIONS

You can add 10 grams of grated fresh ginger to the chocolate ganache to make a slightly spicy mixture. When serving, you can add also some crumbled biscuits as a base for the ganache and garnish with the finely chopped peel of a lime.

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