White chocolate pot with puff pastry finger, wild strawberries and a white balsamic glaze

White chocolate pot with puff pastry finger, wild strawberries and a white balsamic glaze

By
From
Sweet
Serves
6

This is one of my favourite desserts in the book. It has to be made well, though, starting with the puff pastry. Homemade puff pastry is far better than shop-bought, and as such it really makes this dessert. To get the right finish, bake the pastry between two baking sheets to keep it thin before glazing it with icing sugar. I’m lucky enough to have wild strawberries at the bottom of the garden, but most soft fruit will work with white chocolate.

Ingredients

Quantity Ingredient

For the chocolate pots

Quantity Ingredient
150g white chocolate, roughly chopped
4 egg yolks
75g caster sugar
100ml double cream

For the puff pastry shards

Quantity Ingredient
100g Proper puff pastry
flour, for dusting
1 tablespoon icing sugar

For the white balsamic glaze

Quantity Ingredient
50ml white balsamic vinegar
2 teaspoons caster sugar
10g ultratex

To serve

Quantity Ingredient
100g wild strawberries and pine berries, (or small strawberries)
1 small handful baby mint sprigs

Method

  1. Start by making the chocolate pots. Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. The bowl should not touch the water.
  2. While the chocolate melts, whisk the egg yolks and sugar together in a food mixer, or in a bowl using an electric whisk, until very thick and pale. Pour the melted chocolate onto the eggs and whisk until incorporated. In a separate bowl, whip the cream to soft peaks, then fold into the chocolate mixture. Pour into 6 small serving pots or ramekins, then place in the fridge until set, at least 2 hours.
  3. Meanwhile, preheat the oven to 200°C.
  4. Roll the pastry out on a lightly floured work surface to a thickness of about 3mm. Transfer to a baking sheet lined with silicone paper, then place another sheet of silicone paper over the top, followed by another baking sheet the same size. You want the pastry not to rise, so the sheets need to sit snugly, one on top of the other.
  5. Bake in the oven for 12–15 minutes until cooked through and golden brown. Remove and leave to cool between the baking sheets for 5 minutes, then move to a wire rack to cool completely.
  6. Cut the cooked pastry into 6 rectangles measuring 15cm x 2.5cm then dust with the icing sugar. Glaze with a blow torch or under the grill until golden brown.
  7. Heat the white balsamic vinegar and caster sugar in a small saucepan until the sugar has melted, then take off of the heat and whisk in the ultratex. This will thicken the liquid to a gel-like texture. Allow to cool a little before spooning into a small piping bag, then snip off the tip about 3mm from the end.
  8. Place the chocolate pots onto serving plates, then lay one puff pastry shard over the top of each pot. Decorate the pastry with the berries, small sprigs of mint and dots of the white balsamic glaze.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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