White Chocolate & Vanilla Cream

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By Darren Purchese

This is a must have in your baking repertoire and you'll find this recipe referenced multiple times on this site, it's an absolute winner and adds extra luxury to anything that calls for cream.

Make it in advance (2 hours of the prep time is for cooling)

Time

2

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

10
servings

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Ingredients

Servings

metric
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500 ml cream, thickened
1 vanilla bean, split lengthways and seeds scraped
250g white chocolate buttons
1

Start by pouring half the cream in a saucepan with the vanilla seeds and bring to the boil over the medium  heat. Remove from the heat. Put the white chocolate in a heatproof bowl. Pour the hot cream mixture onto the chocolate and leave to sit for 20 seconds before stirring to emulsify the chocolate. Add the remaining cream and mix well. Store the cream in the fridge for a minimum of 2 hours.

Transfer the cream to the bowl of a freestanding electric mixer and attach the whisk. Whisk the cream on a medium speed to firm peaks and use immediately.

 

1
0 hours 0 minutes

Start by pouring half the cream in a saucepan with the vanilla seeds and bring to the boil over the medium  heat. Remove from the heat. Put the white chocolate in a heatproof bowl. Pour the hot cream mixture onto the chocolate and leave to sit for 20 seconds before stirring to emulsify the chocolate. Add the remaining cream and mix well. Store the cream in the fridge for a minimum of 2 hours.

Transfer the cream to the bowl of a freestanding electric mixer and attach the whisk. Whisk the cream on a medium speed to firm peaks and use immediately.