Reluctant experiments with White Chocolate
I’m not a fan of white chocolate, but have been exploring flavor combinations that might make it more ‘desirable’ by combining it with citrus, tart flavors and peanut butter to balance the sweetness.
White chocolate, lavender, thyme and lemon zest tart
Layered sponge cake with fresh plum jam and white chocolate fresh cream icing
Recipe:
Plum jam:
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Chop up fresh plums, add sugar (as per the tartness of the plum) and let them simmer till they turn into a jelly like consistency.
Btw, you can also top the cake with roasted plums. Go here for recipe
White chocolate fresh cream icing:
I made the icing a bit runny than a thick frosting so I can get just a thin layer of frosting.
Melt 115g white chocolate with 60ml fresh cream in a microwave. Whip up 120 ml fresh cream until soft peaks form. Fold in a scoop of whipped cream to the cooled chocolate cream mixture. Add this to the remainder of the whipped cream, mix well and chill it in the fridge for 4hours or overnight. Recipe courtesy Carve Your Craving
Sponge cake:
Mom’s classic vanilla cake made with 2 cups flour, 1 cup milk, 1 cup oil, 1 cup sugar, 2 eggs, baking powder, baking soda.