White chocolate cream on a bed of red fruit coulis

Preparation

Preparation: 35 mins
Refrigeration: 2 hours

Coulis

1. Wash the fruit and blend with the sugar and lemon juice. Stir and gradually add the water.
2. Strain through a muslin strainer to remove the small seeds from the fruit. Cover and place in the fridge.

Our tip:  Stop the coulis from oxidising by covering it directly with film (the cling-film should be in contact with the surface of the coulis).

Gourmet idea no. 1:  When stirring, flavour the coulis by adding 2-3 basil leaves, or even 5-6 large, fresh mint leaves.

CAILLER Cuisine Blanc cream

1. Melt the chocolate with the cream and milk in a saucepan over a medium heat.
2. Add the agar (or gelatine) and stir with a whisk for 2 mins. Remove from the heat and keep at room temperature.

Finishing touches

1. Pour coulis into the bottom of each verrine and put in the freezer for 10 minutes.
2. Carefully pour the cooled cream on top of the coulis. Place in the fridge for 1 hour.

Gourmet idea no. 2: Depending on the season, you can replace the strawberry coulis with Valais apricot coulis. To make the apricot coulis, place 500 g de-stoned apricots in a roasting tin. Split a vanilla pod and sprinkle the seeds over the fruit, before drizzling with the juice of ½ lemon and dusting with 75 g caster sugar. Pre-heat the oven and roast the fruit at 180 °C for 15 mins. Once you have removed them from the oven, reduce the apricots to a coulis using a blender and place in the fridge until needed.