White Chocolate and Persimmon Pots de Crême

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Pots de crême are of the same vein as Panna Cotta. This dessert is just as easy to prepare as its Italian counterpart, and I could not resist the temptation when I saw Ricardo and Friends. It follows the same steps, but the white chocolate definitely adds depth and richness to the cream. The refreshing persimmons balance each unctuous and decadent spoonful. Simply delicious!

(Adapted from Ricardo and Friends Pots de Crème Recipe)

Ingredients for 6 servings:

8 ounces white chocolate chips

¼ cup unsalted butter

3 large eggs

½ cup whipping cream

¼ cup buttermilk

1 teaspoon gelatin

3 tablespoons cold water

3 persimmons

Fresh mint

1. Melt the butter and the chocolate in a double boiler.

2. Remove the melted chocolate from the heat.

3. Stir in the eggs, then the cream and buttermilk using a whisk.

4. Add the gelatin to the cold water and let soften for 5 mins.

5. Put the mixing bowl containing the chocolate mixture on the hot water.

6. Stir in the gelatin until completely dissolved.

7. Remove from the heat.

8. Equally distribute into ramequins or glasses.

9. Chill overnight.

10. Before serving, top with thin slices of persimmons and a sprig of mint.

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