White Chocolate Syllabub

Instructions

1. 1

   In a double boiler, melt the white chocolate over low heat, stirring occasionally.

   Tip: Use a thermometer to ensure the temperature stays below 45°C.

2. 2

   In a separate bowl, whip the heavy whipping cream until stiff peaks form.

   Tip: Don't over-whip the cream, as it can become too stiff.

3. 3

   In another bowl, whisk together the granulated sugar, egg yolks, and salt until well combined.

   Tip: Make sure to whisk until the mixture is smooth and pale yellow.

4. 4

   Gradually add the melted white chocolate to the sugar mixture, whisking constantly.

   Tip: This will help prevent the mixture from scrambling.

5. 5

   Add the unsalted butter, a tablespoon at a time, whisking until fully incorporated.

   Tip: This will help create a smooth and creamy texture.

6. 6

   Finally, stir in the vanilla extract.

   Tip: This will add a subtle depth of flavor to the syllabub.

7. 7

   Fold the whipped cream into the white chocolate mixture until well combined.

   Tip: Be gentle, as you want to preserve the light and airy texture of the cream.

8. 8

   Pour the syllabub into individual serving cups or a large serving dish.

   Tip: Chill in the refrigerator for at least 2 hours to allow the flavors to meld together.

9. 9

   Just before serving, garnish with a sprinkle of granulated sugar and a few fresh raspberries, if desired.

   Tip: This adds a pop of color and a touch of freshness to the dish.