Lemon and White Chocolate Cream
Courtesy of Head Chocolatier Greg Hook of Chocolate Arts.
80 g sugar
110 g fresh lemon juice
20 g fresh orange juice
100 g white chocolate, melted
250 g whipped cream
1. Put a saucepan with 1 inch of water over medium heat until water begins to steam.
2. In a separate metal bowl, whisk the eggs and sugar together until completely combined. Add orange and lemon juices. Set metal bowl over the steaming pot of water and whisk the egg mixture until it looks light and fluffy, and registers 85°C (185°F) on an instant read thermometer.
3. Once mixture has reached the desired temperature, remove from heat and continue whisking until it has cooled slightly. Add the melted white chocolate and mix gently to incorporate.
4. Place cream in fridge until ready to use. Serve with fresh berries or fruit.