WINTER BERRY & WHITE CHOCOLATE POTS
Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
- For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
- Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
- When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.
Nutrition Facts : Calories 1069 calories, Fat 84 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
BERRY AND WHITE CHOCOLATE BLONDIES
These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!
Provided by Kim
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
- Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
- Pour batter into the prepared pan. Carefully spread into an even layer.
- Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 22.6 g, Cholesterol 28.1 mg, Fat 8.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 69.4 mg, Sugar 14.2 g
WHITE CHOCOLATE BERRY DESSERT
I made this recipe up and after fine-tuning it a bit, I think I have a hit! One of my favorite things about Taste of Home is that truly delicious recipes are featured-not just easy-to-make or quick recipes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. , In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13x9-in. baking dish; set aside., For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE CHOCOLATE AND BERRY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.
FROZEN BERRIES WITH HOT WHITE CHOCOLATE
Steps:
- Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
- About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
- Yield: 8 to 10 servings
- Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.
RACHEL'S BERRY WHITE CHOCOLATE REALISTIC DESSERT PIZZA
Most dessert pizzas are centered around chocolate and caramel: while this is fine and delish, I thought I'd make up my own dessert pizza that actually kinda resembles regular pizza! Feel free to sub your own cookie or pastry dough for the crust; out of convenience, laziness, and coupons I used Pillsbury cookie dough since making the sauce is a bit time consuming (usually, the crust takes longer to make for dessert pizzas but the sauce is easy...other way around here!) This one's a winner! I used fresh strawberries for the topping but frozen berries thawed out tend to work better for the sauce. If you're making this for a bigger group of people such as a bridal or baby shower, the recipe lends itself well to doubling for a 9 x 13 pan. Cook time does not include chill time
Provided by the80srule
Categories < 4 Hours
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- To bake the CRUST: Grease a 10" pie pan with butter or cooking spray, then smoosh the cookie dough into the pan so that it lays flat.
- Bake for 8-10 minutes at 375-400 or until no longer raw-- but not a fully set cookie.
- Let cool on a wire rack and carefully extract onto a serving plate or platter.
- To make the SAUCE-- thaw the frozen fruit out first by leaving the bag in the fridge for about 20 minutes ahead of time. You can also use fresh berries which are a superior topping, but frozen ones actually work better for the sauce.
- Put the thawed berries into a food processor and pulse a few times until the berries are well chopped up but not quite liquefied yet.
- Add the sugar and pulse until well blended-- a thick sugary strawberry paste should form.
- Put 1/2 cup water into a saucepan.
- Scoop this paste into the saucepan, mixing with the water. On low heat, gently whisk. Whisk in the cream of tartar.
- You may need to add a bit more water-- the heat particles will disperse the ingredients and it should thicken up to form a nice glaze. Just let it cook on low heat for about 10-15 minutes, don't bring to a boil!
- Let the sauce cool for a while. Thus you might actually want to bake the crust during the cooling stage.
- Spread the sauce/glaze evenly onto the gigantic sugar cookie/your pizza crust. If you have leftover glaze, it makes a nice glaze for cheesecakes and tarts!
- Grate the white chocolate onto the the "pizza" so that it resembles shredded cheese.
- Top with sliced strawberries ("pepperoni") and almonds ("mushrooms"). That's just what I like, feel free to use other toppings! (Like blackberries as "olives".).
- Chill for at least 2 hours prior to serving. I doubt there'll be leftovers. ;).
Nutrition Facts : Calories 216, Fat 9.1, SaturatedFat 4.3, Cholesterol 3, Sodium 19.6, Carbohydrate 32.9, Fiber 0.7, Sugar 31.9, Protein 2.3
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