White Chocolate Pots
with Almond Crumble & Passionfruit Lemon Sauce | Serves 4
Creamy, dreamy and decadent, round out your night with these heavenly white choc pots. Leave them with enough time to set in the fridge, then top with some passionfruit sauce and nutty crumble for the crunch factor.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 packet
cream
(Contains Milk; )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
1 tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Passionfruit Lemon Sauce
(Contains Egg, Milk; )
Not included in your delivery
25 g
butter
(Contains Milk; )
¼ cup
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. • In a medium saucepan, heat half the cream over medium heat until just steaming, 1-2 minutes. • Remove from heat, add white chocolate chips and leave to sit for 1 minute, then gently stir until melted and combined. Set aside.
TIP: You want the cream steaming but not boiling!
• In a large bowl, add the remaining cream and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently fold white chocolate ganache into whipped cream until just combined. Divide evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.
TIP: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume.
• Cut the butter into small cubes. In a medium bowl, add butter, the plain flour and brown sugar. • Using your fingertips, rub the butter into the flour and sugar, until resembling fine breadcrumbs. Transfer to a lined oven tray and spread out slightly keeping some clumped together. Bake until golden, 8-10 minutes. • In the last 5 minutes of cook time, add slivered almonds to the tray and toast. Set aside to cool. • Transfer cooled almond crumble to an airtight container to store overnight.
TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!
• When white chocolate pots have set and you are ready to serve, drizzle over passionfruit lemon sauce and top with almond crumble. Enjoy!