White chocolate with berry compote and hazelnut crumble
This is a white chocolate custard with berry compote, hazelnut crumble and spun sugar as a garnish. This creation is a visual symphony – a delicious combination of flavour, texture and colour. The best part about the dessert is it’s surprisingly easy to make. It just takes a bit of time to create the four layers but if you have a spare hour then this is your dessert. Your family and friends will love you for this one.
This recipe was inspired by Rose and Josh from MKR.
White Chocolate Custard Recipe
- 300 ml thickened cream
- 100 ml milk
- 1 vanilla bean split length ways
- 200 g quality white chocolate chopped
- 4 egg yolks
- 125 g punnet raspberries
- 1/4 cup caster sugar
- 1 lime juiced
- 1 cup plain flour
- 1 Tbsp brown sugar
- 80 g butter
- 2 Tbsp caster sugar
- 1/3 cup hazelnut meal
- 1/2 cup caster sugar
- To make custard, place cream, milk and vanilla seeds in a saucepan over medium heat and bring to a simmer.
- Place chocolate in a separate heatproof bowl. Pour in half the hot cream mixture and stir until smooth.
- Place egg yolks and sugar in a separate bowl and lightly beat. Gradually whisk in remaining hot cream mixture.
- Pour chocolate mixture and egg yolk mixture into a clean saucepan. Stir over medium-low heat for 8-10 minutes or until mixture is thick enough to coat the back of the spoon.
- Strain mixture into a jug and divide among serving glasses. Top with raspberries and lightly push into mixture. Refrigerate for 4 hours or until set.
- To make berry compote, stir raspberries, caster sugar and lime in a saucepan over medium-low heat for 3-4 minutes or until berries have broken down. Transfer to a bowl and refrigerate for 1 hour until cold.
- To make hazelnut crumb, preheat oven to 180C and line an oven tray with baking paper.
- Sift combined flour and sugars into a food processor. Add butter and process until fine crumbs form. Combine hazelnut meal. Spread mixture onto a tray in a single layer.
- Bake, tossing halfway, for 15 minutes or until crisp and golden. Cool completely.
- To make spun sugar, place sugar in a small frying pan over low-medium heat. Allow sugar to melt, swirling pan gently to dissolve, do not stir, and cook for 3-4 minutes or until melted and golden brown. Remove from heat.
- Place the back of two forks into the toffee, remove and hold them back-to-back for 20 seconds. Pull the forks apart over the baking tray and let the strands fall. Shape them into a ball.
- Serve custards topped with compote, biscuit crumb and spun sugar.