White Chocolate Raspberry Pots de Creme

By: Chop Secrets

White Chocolate Raspberry Pots de Creme
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
15-30 min, 6 servings, contributed, cook 15 min, dessert, easy, eggs, good-quality white chocolate, heavy cream, lemon extract, lemon zest, modern, pinch of salt, prep 10 min, pressure cook, raspberries, sauté, sugar, vanilla extract, water

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
6 servings
Ingredients
  • 6 oz good-quality white chocolate
  • 2 eggs
  • 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
  • 1 cup raspberries
  • 2-4 tbsp Water
  • 2 tsp sugar
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.
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