White chocolate flummery with strawberry sauce

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 150 g white couverture
  • 1 Vanilla pod
  • 25 ml Milk
  • 50 g Whipped cream
  • 2 Eggs (size M)
  • 4 Egg yolk (size M)
  • 40 g Sugar
  • 1 package (300g) frozen strawberries
  • 1-2 TABLESPOONS Lemon juice
  • 1 package Vanillin sugar
  • 7-10 Tbsp Icing sugar and white chocolate slicer

Directions

  1. 1

    Roughly chop the chocolate coating. Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, cream and vanilla pulp to the boil in a saucepan. Remove from the heat and dissolve the couverture in it, stirring constantly. Beat the eggs, egg yolks and sugar with the whisk of the hand mixer until creamy white.

  2. 2

    Pour in chocolate milk while stirring constantly and then pour through a fine sieve. Rinse four small ovenproof moulds with cold water. Pour the egg and chocolate milk into the moulds. Place small ramekins in an ovenproof casserole dish filled with hot water to a height of approx. 3 cm and place in a preheated oven (electric range: 175 °C/gas: level 2) for 40-50 minutes. In the meantime defrost the strawberries. Pour into a tall mixing bowl. Add lemon juice and vanilla sugar and puree. Take the ramekins out of the oven. Dust with icing sugar as desired and serve decorated with sliced chocolate coating.

  3. 3

    In the meantime defrost the strawberries. Pour into a tall mixing bowl. Add lemon juice and vanilla sugar and puree. Take the ramekins out of the oven. Dust with icing sugar as desired and serve decorated with sliced chocolate coating. Add strawberry sauce extra

Nutrition Facts

KCAL
460 kcal
CARBS
42 g
FATS
27 g
PROTEINS
12 g

Categories & Tags

Dessert