White Chocolate Blancmange

Instructions

1. 1

   Melt the white chocolate in a double boiler or in a heatproof bowl set over a pot of simmering water.

2. 2

   In a medium saucepan, combine the sugar, butter, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.

   Tip: Be careful not to burn the sugar.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Use a candy thermometer to monitor the temperature.

4. 4

   Remove the saucepan from the heat and stir in the sodium citrate and kosher salt.

   Tip: The mixture should start to thicken and form a soft ball when dropped into cold water.

5. 5

   In a separate saucepan, combine the heavy whipping cream and milk powder. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

   Tip: Use a thermometer to monitor the temperature.

6. 6

   Slowly pour the hot cream mixture into the white chocolate mixture, whisking constantly.

   Tip: Be careful not to splash the mixture.

7. 7

   Return the saucepan to the heat and cook for an additional 2-3 minutes, or until the mixture has thickened and passed the 'write the number 3' test.

   Tip: This should take about 5-7 minutes total.

8. 8

   Remove the saucepan from the heat and stir in the gelatin until it is fully dissolved.

   Tip: Let the mixture cool slightly before pouring it into individual serving cups.

9. 9

   Chill the blancmange in the refrigerator for at least 4 hours, or until set.

   Tip: You can also garnish with fruit or nuts for added flavor and texture.