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1
Inactive refrigeration time: 3-4 hours.
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Into the pitcher of your blender, add the white chocolate, eggs, lemon extract, lemon zest, vanilla extract and salt. Pulse 10-12 times or until the chocolate has broken up significantly.
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3
Into a small saucepan, add the heavy cream. Heat over medium low heat until the cream is just steaming, about 4-5 minutes. Don't bring to a boil. Remove from heat.
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4
With the blender running, slowly pour in the hot heavy cream. Blend on high for 1-2 minutes or until completely smooth, scraping down the sides with a rubber spatula where needed.
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5
Pour the mixture evenly among 4 glasses or cups and place them in the fridge to set for 3-4 hours.
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6
While your pots de creme are chilling, prepare your raspberry puree.
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7
In the clean pitcher of your blender, combine the raspberries, water and sugar (optional). Blend on high until smooth. Add more water where needed if you find the raspberry sauce is too thick. Place a mesh strainer over a bowl, and press the sauce through to separate the seeds from the juice. Pour the juice into an airtight container and refrigerate for up to a week.
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8
Once your pots de creme have set, pour about a tablespoon or two of the raspberry sauce on top and place the white chocolate pots de creme back in the fridge to chill for an additional 30 minutes. Serve chilled and enjoy!
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9
Note: The sugar will cut through the tartness in the raspberries which are extremely tart. The sugar may be eliminated if desired.
