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Share Congress Conference Centre's passion for meetings by hosting your own Valentine’s encounter at home with the help of our chef's romantic recipes!
21 February, 2016

 White Chocolate Pot

·         568ml pot double cream

·         100g white chocolate, broken into pieces

·         1 vanilla pod/extract

·         6 eggs

·         Dark chocolate shavings

·         Fresh Berries

1 Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3

 

2 Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly center. Chill in the fridge for at least 4hrs

 

3 To serve, Take some fresh berries and serve dusted with icing sugar and top the pot with grated chocolate. 

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