The White Chocolate Cream with Berries is an excellent spoon dessert very simple and also quick to prepare. Ideal at the end of a meal, if you have unexpected guests or are not expert pastry chefs, this dessert is for you!
This cream remains firm and does not need cooking, just melt the chocolate and mix it with mascarpone and yogurt.
I find that desserts in a glass are beautiful to look at and do not require great skills to assemble, indeed… usually, when something goes wrong in a preparation, the cream becomes too liquid or the shortcrust pastry of a cake breaks, it is customary to remedy by making individual cups to serve.
This recipe is taken from the book Festive Recipes for Advent: A Culinary Advent Calendar by Julia Stix and Eva Fischer chosen for this month’s Club del 27 Christmas collection. There are many other recipes that make up our 2021 Christmas Advent calendar, discover them all!
Read also:
Yogurt and Pandoro Cream Glass
Strawberry Cups with Mascarpone Cream
Profiteroles with Chocolate Mousse
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- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4
- Cooking methods: No cooking required
- Energy 570.60 (Kcal)
- Carbohydrates 48.29 (g) of which sugars 40.10 (g)
- Proteins 6.75 (g)
- Fat 41.62 (g) of which saturated 24.55 (g)of which unsaturated 5.30 (g)
- Fibers 1.35 (g)
- Sodium 94.48 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz mascarpone
- 7 oz white chocolate
- 3.5 oz plain yogurt
- Half pod vanilla
- 8.8 oz berries (frozen)
- 2 tbsp powdered sugar (about 2 tablespoons)
- 1 lemon (only the zest)
Tools
- Cups (disposable)
- Food Processor Kenwood Cooking Chef XL
How to Prepare White Chocolate Cream with Berries
Split the vanilla pod lengthwise, scrape the seeds, and put them in a bowl with the mascarpone and yogurt. Mix everything and set aside.
Break the white chocolate and melt it slowly in a double boiler by placing it in a bowl over a saucepan of nearly boiling water.
Remember that white chocolate melts at 113 degrees Fahrenheit, so be careful not to burn it and stir it with a spatula.
To melt the chocolate safely, I used the Kenwood Cooking Chef:
Attach the flexible spatula insert the chocolate pieces and set the temperature to 113 degrees Fahrenheit, minimum speed until it melts evenly.
Pour the melted chocolate into the bowl with the mascarpone and immediately blend the ingredients to smooth the cream, pour it into the cups with a piping bag or spoon and let rest in the fridge.
Let the berries thaw for an hour.
Finely grate the lemon zest and squeeze the juice into the immersion blender cup. Add the berries, powdered sugar, lemon zest, and blend until you get a puree.Remove the cream cups from the fridge, pour the puree on top, and add a few whole berries for garnish.
Return to the fridge until serving time.
