White chocolate cream on a bed of red fruit coulis
Preparation: 35 mins
Refrigeration: 2 hours
- Wash the fruit and blend with the sugar and lemon juice. Stir and gradually add the water.
- Strain through a muslin strainer to remove the small seeds from the fruit. Cover and place in the fridge.
Our tip: Stop the coulis from oxidising by covering it directly with film (the cling-film should be in contact with the surface of the coulis).
Gourmet idea no. 1: When stirring, flavour the coulis by adding 2-3 basil leaves, or even 5-6 large, fresh mint leaves.
CAILLER Cuisine Blanc cream
- Melt the chocolate with the cream and milk in a saucepan over a medium heat.
- Add the agar (or gelatine) and stir with a whisk for 2 mins. Remove from the heat and keep at room temperature.
- Pour coulis into the bottom of each verrine and put in the freezer for 10 minutes.
- Carefully pour the cooled cream on top of the coulis. Place in the fridge for 1 hour.
Gourmet idea no. 2: Depending on the season, you can replace the strawberry coulis with Valais apricot coulis. To make the apricot coulis, place 500 g de-stoned apricots in a roasting tin. Split a vanilla pod and sprinkle the seeds over the fruit, before drizzling with the juice of ½ lemon and dusting with 75 g caster sugar. Pre-heat the oven and roast the fruit at 180 °C for 15 mins. Once you have removed them from the oven, reduce the apricots to a coulis using a blender and place in the fridge until needed.