A light and creamy dessert from The Family Meal cookbook. "We serve this topped with toasted pistachios, but they can be substituted with other toasted nuts, or fresh or freeze-dried raspberries or strawberries. To toast the pistachios, put them in a frying pan over medium-high heat and cook for 2 minutes, stirring continuously until golden. The white chocolate cream can be made the day before you want to eat it."
7-3/4 oz. white chocolate
1 cup whipping cream, 35% fat
3 egg yolks
3/4 tbsp shelled, toasted pistachios
Step 1: Finely chop the white chocolate.
Step 2: Pour the cream into a saucepan and bring to a boil. Whisk the egg yolks in a large bowl, then pour in the hot cream, whisking continuously. Pour the mixture into a clean pan, place over low heat, then cook for about 3 minutes, stirring continuously, until just thickened. Do not let boil. If you have a kitchen thermometer, it will read 175°F when the mixture is ready.
Step 3: Pour the hot mixture over the chocolate and let it melt for 2 minutes. Whisk to make a smooth cream. Ladle into bowls, then chill for 1 hour, until firm.
Step 4: Sprinkle the pistachios over the top of the cream before serving.
See more recipes from Ferran Adrià.
Reprinted with permission from Ferran Adrià's The Family Meal (2011 Phaidon).
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