Desserts Recipes - White Chocolate Creams with Orange and Cranberry Sauce Recipe

Ingredients

Serves 6

• 2 teaspoons powdered gelatine

• 2 tablespoons cold water

• 4 egg yolks

• 25 g/1 oz caster sugar

• 1 teaspoon corn flour

• 1 teaspoon vanilla extract

• 300 ml/1/2 pint milk

• 200 g/7 oz white chocolate, chopped

• 300 ml/1/2 pint double cream

• grated chocolate, to decorate

Sauce:

• 3 Clementine's or 2 small oranges

• 125 g/4 oz fresh or frozen cranberries

• 75 g/3 oz caster sugar

• 150 ml/1/4 pint cold water

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Method:

1. Lightly oil 6 individual 150 ml/1/4 pint ramekin dishes, pudding basins or metal moulds. Sprinkle the gelatine over the water in a small bowl.

2. Whisk the egg yolks in a bowl with the sugar, corn flour, vanilla extract and a little of the milk. Bring the remaining milk to the boil in a heavy-based saucepan.

3. Pour over the egg mixture, stirring to combine. Return to the saucepan and heat gently, stirring until the mixture is slightly thickened. (Do not allow to boil or the mixture might curdle.) Remove from the heat and stir in the gelatine until dissolved. Add the chocolate and stir until melted. Leave to cool.

4. Whip the cream until just peaking. Using a large metal spoon, fold the cream into the custard. Spoon the mixture into the prepared containers. Place on a tray and chill for 4-5 hours or overnight.

5. To make the sauce, pare thin strips of rind from one of the Clementine's and cut into fine shreds. Remove the peel from all the fruit and slice the fruit thinly.

6. Put the cranberries into a small, heavy-based saucepan with the sugar and water. Heat gently until the sugar dissolves and then simmer until the cranberries have softened.

7. Remove the cranberries from the pan and reserve. Boil the cranberry liquid until very syrupy, then return the cranberries to the pan with the sliced Clementine's and shredded rind. Mix together and turn into a small bowl. Leave to cool.

8. Dip the chocolate moulds very briefly into warm water to loosen, then invert on to serving plates. Spoon a little sauce over and around the creams and serve decorated with grated chocolate.