Blueberry & white chocolate pots
Tangy blueberry compote is the perfect complement to rich white chocolate ganache. These pretty little desserts can be prepared up to 48 hours in advance.
- Serves4
- CourseDessert
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- Pluscooling + chilling
Ingredients
- 150g pack Essential Blueberries, plus extra to serve (optional)
- 1 tbsp caster sugar
- 1 tbsp lemon juice
- 200ml double cream
- 180g pack Belgian white chocolate, finely chopped
Method
Put the blueberries, sugar and lemon juice in a small saucepan over a medium heat. Simmer for 4-5 minutes, swirling the pan regularly, until the berries are soft and bubbling. Set aside to cool completely.
Divide the blueberry mixture among 4 ramekins or glasses (holding 100-120ml each). Pour the cream into a separate pan and heat until steaming but not boiling, then take the pan off the heat.
Add the chocolate to the pan, leave for 30 seconds, then stir until you have a smooth ganache. Cool for 3-4 minutes, then pour the chocolate mixture over the compote. Cool to room temperature, then chill for at least 4 hours or overnight. Serve with extra blueberries on top, if liked.
Cook’s tip
Extra flavour
Infuse this pud with a touch of spice by adding a cinnamon stick or a couple of cracked cardamom pods to the blueberries while they’re cooking. Remove before dividing among the ramekins.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,140kJ/ 515kcals |
|---|---|
Fat | 39g |
Saturated Fat | 24g |
Carbohydrates | 37g |
Sugars | 37g |
Fibre | 0.6g |
Protein | 3g |
Salt | 0.2g |