Happy first day of spring friends! Yay! I’m so ready for warmth and sun. That is for sure. I apologize for being a bad blogger yesterday and not posting a recipe. I’ve been pretty good about staying on a strict schedule, but sometimes things just come up and that is that. I’m totally making up for it with today’s post however. These white chocolate pots de creme with lemon and raspberry sauce are something I’ve been wanting to post for quite some time. I thought with it being the first day of spring and all, I would celebrate with this recipe. These white chocolate pots de creme literally taste like spring. With a burst of lemon and a sweet raspberry tartness, this quick and simple dessert is a must-have for Easter Sunday.
I have a not-so-secret obsession with white chocolate. I know that real chocolate connoisseurs probably laugh at people like me since technically white chocolate isn’t chocolate at all, but let’s admit it, it’s super delicious. So today I’m paying tribute to white chocolate deliciousness with pots de creme that has been spiked with lemony goodness and topped with raspberry tartness.
Because of my laziness and frustration that comes with baking and creating unique and clever desserts, these white chocolate pots de creme are made in the blender. Why not put to use this most-loved small kitchen appliance? It’s such a great vessel for creating the perfect pots de creme, so let’s cheat just this once shall we? I won’t tell if you won’t.
Some notes to get you through this recipe:
1. Use a good-quality white chocolate for this recipe. I usually buy the best I can find, and it usually does the trick.
2. I believe that frozen raspberries work best when creating the sauce, but you can most certainly use the fresh stuff. Because raspberries are so incredibly tart, I add a tad of sugar to the sauce to cut through some of that tartness. You most certainly don’t have to do this since the white chocolate pots de creme part of this dessert is super sweet. The decision is all yours.
3. Make these white chocolate pots de creme ahead of time! I normally make them a day in advance and it makes entertaining the following day a lot less stressful.
Pair these pots de creme with a barleywine. I love the way a good barleywine highlights the tartness of the raspberries and sweetness from the white chocolate. I hope you guys have a wonderful weekend! xo
Inactive Time: about 3-4 hours
- 12 ounces good-quality white chocolate (if you are using a bar, break it into chunks)
- 4 large fresh eggs, room temperature
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- 2 cups frozen or fresh raspberries
- 3/4 cup water (more as needed)
- 1-2 tablespoons sugar, optional (more or less as needed)
- To the pitcher of your blender, add the white chocolate, eggs, lemon extract, lemon zest, vanilla extract and salt. Pulse 10-12 times or until the chocolate has broken up significantly.
- To a small saucepan, add the heavy cream. Heat over medium low heat until the cream is just steaming, about 4-5 minutes. Don't bring to a boil. Remove from heat.
- With the blender running, slowly pour in the hot heavy cream. Blend on high for 1-2 minutes or until completely smooth, scraping down the sides with a rubber spatula where needed.
- Pour the mixture evenly among the glasses and place them in the fridge to set for 3-4 hours.
- While your pots de creme are chilling, prepare your raspberry sauce.
- In a the pitcher of your blender, combine the raspberries, water and sugar (optional). Blend on high until smooth. Add more water where needed if you find the raspberry sauce is too thick. Place a mesh strainer over a bowl, and press the sauce through to separate the seeds from the juice. Pour into an airtight container and refrigerate for up to a week.
- Once your pots de creme have set, pour about a tablespoon or two of the raspberry sauce on top and place the white chocolate pots de creme back in the fridge to chill for an additional 30 minutes. Serve chilled and enjoy!