White chocolate pots with griddled pineapple
- CHOCOLATE POTS
- 250ml (1 cup) fresh cream
- 190ml (¾ cup) milk
- 250g white chocolate, finely chopped
- 6 large egg yolks
- 6 thin slices fresh pineapple
- 45ml (3 tbsp) castor sugar
Combine the cream and milk in a saucepan and bring to a boil over medium heat.
In a separate pot, melt the chocolate over a double boiler.
Whisk the yolks into the melted chocolate and slowly pour in the boiling cream mixture, whisking constantly for about 4 – 5 minutes.
Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk for about 4 – 5 minutes.
Divide the mixture between 6 small pot de crème forms or glass custard cups. Cover each with plastic wrap and refrigerate for about 3 hours.
Dip the pineapple into the castor sugar and cook in a hot griddle pan until the sugar begins to caramelise. Thread the pineapple onto skewers and serve with the chocolate pots.