White Chocolate And Raspberry "Pot du Creme"
Lighter than a pudding, but thicker than a mousse these "pot du creme" are incredibly decadent and sinfully easy to make in your instant pot.
Prep Time10 mins
Cook Time5 mins
4 Ramekin dishes
- 170 grams White Chocolate chopped
- 1 Zest of lemon
- 1 tbsp Lemon juice
- 1 tsp Vanilla Extract
- 2 egg yolks
- pinch salt
- 1/2 cup heavy cream
- 1 pkt Raspberries
Add chopped up chocolate, egg yolks, vanilla extract, lemon juice and zest and a pinch of salt to blender and grind to break up chocolate.
Warm heavy cream gently in microwave (you don't want it hot, just warm) and pour into blender (ideally while still blending). Blend until smooth.
Divide mixture evenly into Ramekin dishes.
Pour one cup of water into the bottom of the Instant Pot and place metal trivet in.
Place dishes on top of trivet and close the Instant Pot and set to seal.
Select "Manual" function and select ZERO on timer. Yes, select ZERO minutes.
Naturally release for 5 minutes, then quick-release the remaining pressure.
Remove the ramekins and refrigerate for 4 hours.
Meanwhile, combine raspberries, 2 tbsp water and a little icing sugar in a blender to make a coulis. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
Top each ramekin with the raspberry sauce and refrigerate for another 30 minutes.
**TOP TIP** If you have clear glass ramekins (heat proof) use them, it makes for such a pretty serving if you can see the white and red layers.
** By selecting 0 minutes on the pressure cooker, it really just brings it up to pressure and then releases.