Photo: Charisse Kenion
White Chocolate Pots de Creme with Lemon and Raspberry Puree
10 ingredients
15 min + 5 min
4
openrecipes
White Chocolate Pots de Creme with Lemon and Raspberry Puree are sweet, creamy and perfect for Easter Sunday!
Estimated Nutrition (whole recipe, rough)
372
Calories
10g
Protein
20g
Fat
37g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Eggs | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces, weight FOR THE POTS DE CREME:
- 4 Good-quality White Chocolate Chips, Chunks Or Bar (if You Are Using A Bar, Break It Into Chunks)
- 1 teaspoon Large Fresh Eggs, Room Temperature
- 1 teaspoon Lemon Extract
- ½ teaspoons Lemon Zest
- ¼ teaspoons Vanilla Extract
- 1 cup Kosher Salt
- 2 cups Heavy Cream
- ¾ cups FOR THE RASPBERRY PUREE:
- 1 Tablespoon Frozen Or Fresh Raspberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes