Ingredients
- 6 1/8 oz. (175g) whipping cream or 6 1/8 oz. (175g) heavy cream
- 1/8 tsp. (0.8 g) of agar powder
- 2 tbsp. (15g) caster sugar
- 1.75oz. (50g) white chocolate
- 2 handfuls of blueberries (frozen or fresh)
Instructions
- Grate the white chocolate.
- Heat the cream mixed with sugar and agar, mix well (gently with a whisk if you want), and boil 30 seconds.
- Turn off the heat, add the white chocolate into the hot cream and let it melt, stirring gently.
- Pour into small glasses (or large glasses), to leave at room temperature for 30 minutes, then refrigerate one hour before serving.
- Meanwhile, put the blueberries in a pan with a teaspoon of castre sugar and a little water. Bake 5 to 10 minutes, until the blueberry are broken.
- Refrigerate.
- To serve, divide the blueberry coulis on creams in the glasses, and enjoy!
