Confetti Egg Salad
White Chocolate Raspberry Pots de Creme
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
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Ingredients
White Chocolate Raspberry Pots de Creme
- 6 oz good-quality white chocolate roughly chopped
- 2 eggs room temperature
- 1 tsp lemon zest
- 1/2 tsp lemon extract
- 1/4 tsp vanilla extract
- pinch of salt
- 1/2 cup heavy cream
- 1 cup Water
Raspberry Mixture:
- 1 cup raspberries
- 2-4 tbsp Water
- 2 tsp sugar or to taste
Ingredients
White Chocolate Raspberry Pots de Creme
Raspberry Mixture:
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Instructions
- Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.
- In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).
- With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.
- Divide custard evenly amongst
3 ramekins or custard cups. - Pour 1 cup of water in the Instant Pot and insert the steam rack.
- Using the display panel select the MANUAL or PRESSURE function*. Use the +/- keys and program the Instant Pot for 0 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
- Meanwhile, combine raspberries,
2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds. - At least thirty minutes before serving, top each ramekin with
1-2 tbsp of sauce and refrigerate.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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