1 teaspoon (5 ml) gelatin

3 tablespoons (45 ml) water

8 oz (227 g) white chocolate, finely chopped

1/4 cup (60 ml) unsalted butter

3 eggs, lightly beaten

1/2 cup (125 ml) 35% cream, warm

1/4 cup (60 ml) milk, warm

Pour the water in a bowl and sprinkle the gelatin onto it. Let bloom for 5 minutes.

In a double boiler, melt the chocolate and butter. Off the heat, whisk in the eggs. Add the cream and milk. Return to the burner and, whisking constantly and taking care to scrape the bottom and corners of the pan, continue cooking until slightly thickened. Add the gelatin and stir until completely melted.

Pour the mixture into 6 flared-rim cups or cocktail glasses. Refrigerate for about 3 hours.

In Recipes-list.com we have selected the most viewed recipes from category - Cream Desserts Mousses And Meringues . Enjoy the best recipes specially selected for you! White chocolate pots de crème with passion fruit jelly is the right choice that will satisfy all your claims.