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White Chocolate and Ginger Cream Italian Dessert

Sweet creamy mousse-like dessert recipe is lightened and refreshed by cut of ginger to refresh your palate.

  • ( Scored 5 on 1 reviews )

Nina:

What a perfect pair - I'd never thought of ginger and white chocolate, but it's a match made in heaven for my taste buds.

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This smooth mousse-like confection is a great way to end a more complex, nuanced dinner.  The light essence of ginger cuts through the sweetness of the white chocolate in this quick recipe.  With a dreamy, creamy texture, this Italian dessert is a great way to highlight your knowledge of menu planning and pairing - match it up with a dense meal, and end with a true bang.

If you're not a white chocolate fan, try it with a darker chocolate - or go halfway with a milk chocolate.  The great thing about having fun in the kitchen is just that - have fun while you experiment and make this recipe your own!

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Ingredients

for 4 servings

White Chocolate and Ginger Cream ingredients

  • White chocolate 140 grams
  • Eggs (Yolk Only) 2
  • Whipping Cream 180 ml2
  • Pistachios 40 grams
  • Ginger 40 grams

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Filippo Bartolotta

Filippo Bartolotta

Vecchio 1833 - Marsala Superiore (Dry) - Florio

0.75l

The 'Vecchio Florio' is the real Marsala Superiore, born in the centuries-old cellars and famous all around the world

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Preparation

for 4 servings

Step

1

Of 4

For the cream base

Peel and finely grate the ginger over a medium sauce pan. Add the heavy whipping cream to the same pan, and bring to a boil. In a separate bowl, whisk the egg yolks. Once cream is boiling, add to the bowl with the egg yolks in a continuous motion. As you add the cream to the yolks, pass the cream through a sieve to ensure liquid consistency.

Step

2

Of 4

Cook the cream

Put the egg and cream mixture into a clean sauce pot, and cook without reaching a boiling point, until the mixture reaches a creamy consistency. As the blend cooks, finely chop the white chocolate and place into a large, clean mixing bowl. Once the cream has reached the desired consistency, pour on top of the chopped chocolate. Allow to sit for a few minutes, as the chocolate melts with the heat of the cream.

Step

3

Of 4

Prepare the garnish

Heat a small sauté pan over medium heat. When heated well, add the shelled pistachios and toast, being careful not to scorch the nuts. Remove from heat, and when cool enough to handle, chop finely. Set aside.

Step

4

Of 4

Finish the dish

Give a few thorough stirs to the cream, and place into four separate serving containers. Place in refrigerator and allow to cool for at least 2 hours. Serve cold, garnished with roasted pistachios on top.

Try it with...

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Filippo Bartolotta

Filippo Bartolotta

Vecchio 1833 - Marsala Superiore (Dry) - Florio

0.75l

The 'Vecchio Florio' is the real Marsala Superiore, born in the centuries-old cellars and famous all around the world

View product

...Great Italian Goddies!

Vecchio 1833 - Marsala Superiore (Dry) - Florio

0.75l

The 'Vecchio Florio' is the real Marsala Superiore, born in the centuries-old cellars and famous all around the world

View product

Vecchio 1833 - Marsala Superiore (Dry) - Florio

0.75l

The 'Vecchio Florio' is the real Marsala Superiore, born in the centuries-old cellars and famous all around the world

View product

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Reviews

Nina Friday 10th of April 2020

Smooth and delicious

What a perfect pair - I'd never thought of ginger and white chocolate, but it's a match made in heaven for my taste buds.

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