Loquats with White Chocolate Cream
4,6 / 10
ready in 1 hr 25 min.
Put the white chocolate in a heatproof bowl, set over a saucepan of barely simmering water. Allow to melt, stirring if necessary, until smooth. Leave to cool a little.
In a separate mixing bowl, whisk the cream with the seeds from the vanilla pod to soft peaks. Fold the melted white chocolate into the cream.
Spoon or pipe the mixture into the the cavity of each loquat. Leave to set in the freezer for 1 hour.
When ready to serve, allow the loquats to sit at room temperature for 5 minutes before peeling and cutting in half. Serve on plates, garnished with flower petals.