White Chocolate and Lemon Timbales,
With Raspberry and Orange Coulis.
Ingredients
6 oz of White Chocolate
10 ounces heavy whipping cream
1 egg white
1 lemon (zest only)
1 cup water
½ cup granulated sugar
Juice of 1 lemon
(Boiled together with the sugar and water for 5 minutes and then cooled)
Raspberries for garnish
Slice the pound cake into ¼ inch slices.
Cut out 5 discs using round cutters to match the size of the bottom of the molds and
lay in the bottom of the molds or ramekins. Spoon about a tablespoon of the lemon syrup onto each sponge disc.
Melt the chocolate (taking care not to get it too hot) and then leave at room
temperature for 15 minutes.
Whisk the cream until stiff and piping consistency. Then fold the lemon zest into the cream.
Fold the cream into the chocolate.
Whisk the egg white until stiff.
Fold the egg white into the chocolate mix.
Spoon the mixture into the molds and flatten the tops with a palate knife and
refrigerate until set, about 1 hour.
Remove the timbale from the mold onto a plate or place the ramekin in the center of the plate and garnish with the coulis and berries.
Raspberry Coulis
Ingredients
1 (10-oz) package frozen raspberries in syrup
4 Tbs. sugar
Juice of 1 lemon
Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor.
Pour mixture through a fine sieve into a bowl, and chill.
Orange Coulis
Ingredients
4 cups fresh orange juice
3/4 cup sugar
3 tsp cornstarch, dissolved in 2 tsp water
1 Tbs. fresh lemon juice
1 tsp grated lemon zest
2 tsp grated orange zest
In a medium-large, non-reactive saucepan over medium heat, reduce orange juice to 2 cups.
Add sugar and dissolved cornstarch to reduced orange juice. Simmer for 1 minute, until mixture is very slightly thickened.
