for 6 servings
- For the white chocolate creams
- 2 teaspoons Powdered gelatine
- 2 tablespoons water
- 4 egg yolks
- 2 tablespoons superfine caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Corn starch
- 1.333 cups milk
- 1.333 cups white chocolate (broken)
- 1.333 cups cream (48% fat)
- For the chocolate sauce
- ½ cup milk
- ⅜ cup cream (35% fat)
- 1 cup plain, chopped Chocolate (70 % cocoa solids)
- 0.333 cup butter
- To decorate
- pitted Cherries
For the white chocolate creams: grease 6 ramekins or individual pudding basins.
Sprinkle the gelatine over the water in a small bowl.
Whisk the egg yolks with the sugar, cornflour, vanilla and a little of the milk until smooth.
Heat the remaining milk in a pan and bring to a boil. Pour over the egg mixture, stirring.
Return to the pan and cook gently, stirring until the mixture is slightly thickened. Do not allow to boil.
Remove from the heat and stir in the gelatine until dissolved. Add the chocolate and stir until melted. Set aside to cool.
Whisk the cream until thick and fold into the cool chocolate mixture. Spoon into the ramekins and chill for at least 4 hours.
For the chocolate sauce: heat the milk and cream in a pan and bring to a boil. Remove from the heat, add the chocolate and stir until melted.
Beat the butter until soft and gradually stir the chocolate milk mixture into the butter.
To serve, briefly dip the moulds in warm water and turn out on to serving plates. Add the chocolate sauce and cherries.