There are absolutely loads of ways for you to use the Raspberry Balsamic Reduction, mostly savoury. So we thought we would create a little quick dessert to use it on as well. I warn you it is potent. I love it, but I did get a little carried away with the amount I drizzled and it was stronger than I would recommend. SO...use caution. But enjoy this super easy dessert. It is an assembly style dessert...get all the elements sorted and you are ready to just throw it all together. Shelf Control...you did it again!
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White Chocolate Custard
- 150 Grams chocolate white callets BUY
- 50 Grams cornflour or cornstarch or plain white flour
- 1 tonka bean BUY
- 180 Grams egg yolks
- 500 Grams milk
- 200 Grams mascarpone
- 1 Teaspoon vanilla bean paste BUY
- fresh or frozen raspberries to taste
- Raspberry Coulis to taste Recipe
- Very scant drizzle Raspberry Balsamic Reduction per serving Recipe
- Mini Meringues (optional) Recipe
Place the chocolate, cornflour or flour, and tonka bean into the Thermomix bowl and mill 10 sec/speed 10.
Add remaining custard ingredients and cook 8 min/80°C/speed 4. Cook further 3 min/90°C/speed 4. Cool slightly before dividing between serving glasses or bowls equally. Cool to room temperature before proceeding.
When ready to serve, whip the mascarpone and vanilla as you would any cream, using the butterfly. It whips MUCH quicker than cream, so don't get distracted, probably will only take around 6-8 seconds.
Arrange custard, fruit, coulis, mascarpone, more fruit and then just a touch of the reduction in glasses. Top with meringues if using...so cute!
This recipe can be seen if you sign up for the related course. Join the course to get access!