White chocolate cream
Instructions:
23⁄4 oz white chocolate;
1⁄3 cup whipping cream, 35% fat;
1 egg yolks;
3 tbsp shelled, toasted pistachios.
Finely chop the white chocolate.
- Pour the cream into a saucepan and bring to a boil.
- Whisk the egg yolks in a large bowl, then pour in the hot cream, whisking continuously.
- Pour the mixture into a clean pan, place over low heat, then cook for about 3 minutes, stirring continuously, until just thickened. Do not let boil.
- If you have a kitchen thermometer, it will read 175°F when the mixture is ready.
- Pour the hot mixture over the chocolate and let it melt for 2 minutes.
- Whisk to make a smooth cream.
- Ladle into bowls, then chill for 1 hour, until firm.
- Serve the pistachios over the top of the cream before serving.