Serves 1
Directions
- 1For Raspberry Compote: Simmer raspberries, 60g sugar, lemon juice, lemon zest, and optional vanilla over medium-low heat for 5 7 minutes until berries soften and thicken.
- 2Cool raspberry compote completely.
- 3For Whipped White Chocolate Custard: Heat milk until just simmering.
- 4Whisk egg yolks, 40g sugar, and cornstarch until smooth.
- 5Temper the yolk mixture with hot milk, then return to saucepan and cook until thick.
- 6Remove from heat, add white chocolate and vanilla, and whisk until glossy.
- 7Cover and chill the custard completely.
- 8Whip cold heavy cream to soft peaks.
- 9Gently fold whipped heavy cream into the chilled custard until airy and smooth.
- 10To assemble: Spoon in raspberry compote into the wells of the baked croissant danishes.
- 11Pipe whipped white chocolate custard on top of the compote.
- 12Top with fresh raspberries.
Ingredients
- 300 g raspberries (fresh or frozen)
- 60 g sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 0.5 tsp vanilla
- 1 tsp cornstarch
- 2 tsp water
- 250 ml whole milk
- 2 egg yolks
- 40 g sugar
- 30 g cornstarch
- 1 tsp vanilla bean paste
- 100 g white chocolate (finely chopped)
- 150 g heavy cream (cold)
- fresh raspberries
Equipment
saucepanwhisk
Tips
- For a glossy look, add 1 tsp cornstarch + 2 tsp water to the raspberry compote while cooking.
- Cool compote completely before using.
- Chill custard completely before whipping heavy cream into it.
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