White chocolate and blueberry jelly creams
- June 2007
- Serves 6
- Hands-on time 25 min, plus cooling, setting and chilling
A recipe for perfect blueberry jelly creams, with a lovely white chocolate base. These delicious fruity treats make a great summertime pud.
- 34.4g (21.2g saturated)
- 25.3g (27.8g sugars)
- 3 gelatine leaves
- 75ml mixed berry fruit cordial
- 150g blueberries
- 125g good-quality white chocolate, broken up into pieces
- 284ml carton double cream
- Place 2 of the gelatine leaves in a shallow dish and cover with cold water. Allow to soak for about 5 min, until soft. Mix the berry cordial with 300ml hot water from the kettle. Squeeze out the excess water from the gelatine leaves and whisk into the cordial until completely melted. Divide the berry cordial mixture equally between the bases of 6 x 120ml individual moulds or ramekins. Divide the blueberries between each mould. Leave to cool, then place in the fridge to set completely for about 1 hour.
- Meanwhile, soak the remaining gelatine leaf in cold water as before. Place the white chocolate pieces and double cream in a bowl set over a saucepan of barely simmering water and heat gently until the chocolate has melted and it’s all smooth and creamy. Squeeze out the water from the gelatine leaf and whisk into the chocolate cream, until melted. Set aside to cool completely.
- When the mixture is cooled, spoon over the set jelly and return to the fridge for a further 4 hours or overnight to set completely.
- To serve, dip the moulds very briefly in hot water to loosen, then turn out onto serving plates.
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