Jelly

Blossoms White Chocolate Pots

Ingredients:

  • 350g Good quality white chocolate broken into chunks
  • 4 Large eggs
  • 1 tps Lemon extract
  • 1 tps Lemon zest
  • Few drops of vanilla extract
  • Small pinch of salt
  • 250ml Double cream
  • Please refer to the jelly recipe (only 1/4 of quantity is needed)

Instructions: 

Blend the white chocolate, eggs, lemon extract, lemon zest, vanilla extract and salt until the chocolate is finely broken up.

Heat the cream on low temp for about 4-5 minutes without bringing it to a boil. Remove from heat. While blending, slowly add the hot cream until completely smooth.

Pour the mixture evenly in the glasses leaving enough space for the jelly topping. Refrigerate to set for 3-4 hours.

When they are set, then prepare your jelly. Pour a small quantity over the chocolate and chill in the fridge for 2 hours or until set.

Additional:

You can use the same idea to top up dark chocolate mousse pots.

Blossoms Syrups (any flavour) Jelly

 

Ingredients:

  • 250ml Any of the Blossoms syrups
  • 100ml Water
  • 4 Sheets of gelatine

Instructions:

  • Place the gelatine in a water bowl for 3 mins. 
  • Heat the syrup and water together for 2 mins then add the soft gelatine.
  • Pour in the serving cups and place in the fridge to set.

Additional:

It is such a simple recipe, you can make it in 3 mins top!

Just before it sets, push in few sliced strawberries for added fun and a little bit of whipped cream. Grown-ups and children will adore these....

You can always add few drops of any spirit of your choice in the syrups if you want a grown up version, even the French people will like them!