Raspberry-White Chocolate Custard with Bittersweet Chocolate Sauce
Raspberries are embedded in a creamy white chocolate custard which can be served hot, warm, or cold. This is a pretty dessert to serve when raspberries are fresh and plentiful. Do not use bruised fruit; the color will run into the white chocolate sauce. You must use heavy cream for this dessert; milk and lighter creams won’t work.
- Fresh Raspberries - 3 cups unbruised, rinsed and blotted dry
- Whole Egg - 1 large
- Sugar - 1/4 cup
- Orange Zest - 1/4 orange
- Vanilla Extract - 1/4 teaspoon
- Heavy (whipping) cream - 2 cups
- White Chocolate - 9 ounces, chopped
- Bittersweet Chocolate Sauce
- Bittersweet Chocolate - 2 ounces, chopped
- Unsalted Butter - 1-1/2 ounces, cut into small bits
- Light Corn Syrup - 1 tablespoons
- Mint sprigs - 6
- Edible Pansies - 6
Preheat the oven to 200 F. Divide the raspberries among six shallow custard dishes and place them, open-end down, in the dishes. Place the custard dishes on a sheet pan lined with parchment paper.
Whisk the egg, sugar, zest, and vanilla together in a small bowl until the eggs are foamy.Put the cream in a heavy saucepan and bring just to the boiling point. Remove from heat. Whisking briskly, slowly pour half of the scalded cream into the egg mixture. Whisk until smooth. Place the chopped white chocolate in a heatproof bowl. Whisk the cream mixture into the chopped white chocolate, one third at a time, whisking until smooth. Gently whisk the remaining scalded cream into the chocolate mixture. Divide the chocolate mixture among the custard dishes and pour or spoon over the berries, being careful not to disturb the berries. Place the custards in the oven and bake 25 to 30 minutes. Check the progress, leaving the oven door ajar for 5 minutes. Close the door again and cook for 5 to 10 more minutes, or until the custards are just set. Remove from oven and cool.
To make the sauce: Combine the chocolate, butter, and corn syrup in a small bowl set over barely simmering water. Stir until melted. Place in a squeeze bottle.
To serve: Place the custard dishes on individual serving plates. Drizzle with chocolate sauce. Garnish each with a mint sprig and a pansy.