The week before Easter is almost over, and I still have many chocolate ideas to share. I’ll post the second molten chocolate recipe soon (for those waiting impatiently—hint, hint!). They say good things come to those who wait; in French we say, tout arrive à qui sait attendre.
On Sunday I’m hosting. It sounds formal, but it simply means I’ll have more than the usual few mouths to feed. Easter is a casual lunch with friends, and I love preparing buffets, decorating the table and arranging little nibbles around the house. I have so many recipes I want to make that I wish for dozens more guests, but I must keep my feet on the ground (en gardant les pieds (grands) sur terre). I’m alone in the kitchen, so I’ve trimmed my list and am running a dessert test: a white chocolate gelée.
White chocolate is not usually my first choice, but this dessert reminded me why I’m warming to it. If you remember my white chocolate millefeuille with chocolate chantilly and raspberries, you know I’ve grown to appreciate its charm. This recipe is a perfect example.
My current favorite cookbook
I love cookbooks I return to again and again—those that keep surprising with original yet reliable recipes. Tentations by Philippe Conticini is my current go-to. Every recipe I’ve tried has worked well, and this one is no exception. Many recipes are classics with a subtle twist that sets them apart. I did adjust the portions here because the original amounts seemed too small for regular appetites. This dessert is simple, made with basic ingredients and gelatin.
Gelatin
In France we use gelatin sheets, about 2 g each. Before I moved to the United States, gelatin powder was unfamiliar to me. At first I felt awkward using it, like trying a new appliance without instructions. There is a small technique involved, but with practice I mastered powdered gelatin. Still, I often ask friends or family to send me gelatin sheets—I prefer them. With sheets you soak them in cold water for a few minutes until soft, squeeze out the excess water and add them to warm liquids so they melt. I enjoy watching them dissolve—pouf!—and disappear.
(for 4 people)
Ingredients
For the chocolate layer
- 120 g white chocolate (about 4 1/4 oz)
- 20 cl lukewarm water (just under 1 cup)
- 2 gelatin sheets (about 4 g)
For the gelée
- 120 g raspberries (about 4 oz)
- 50 g sugar (about 3 tbsp)
- 2 tsp lime juice
For the decoration
- A few basil leaves
- 10 g shredded coconut
- 30 g sugar (about 1 3/4 tbsp)
Method
- Melt the white chocolate gently in a small pot over low heat or in a double boiler.
- Soak the gelatin sheets in cold water for a few minutes until they soften, then squeeze out excess water.
- Warm the 20 cl of water to lukewarm, add the softened gelatin so it dissolves, then mix this into the melted white chocolate.
- Stir thoroughly and let the mixture rest until it begins to thicken slightly.
- For the raspberry gelée, mix the raspberries with the 50 g of sugar and the lime juice; mash lightly if you prefer a smoother texture.
- To assemble, spoon a layer of raspberry mixture into your serving glasses or molds.
- Slowly pour the white chocolate mixture over the raspberry layer, pouring gently so the chocolate doesn’t break through the fruit layer.
- Chill in the refrigerator until fully set.
- To make the decoration, combine the shredded coconut and 30 g sugar. Lightly wet basil leaves, dip them into the coconut–sugar mixture and use them to garnish each serving with a few raspberries.
Tested and approved—this dessert is delicate, fresh and nicely balanced between the sweet white chocolate and the tart raspberries.
Adapted from Tentations; I adjusted the proportions to make slightly larger servings.