This pudding is probably the easiest there is. Consisting of only two (!) ingredients this white chocolate crème is a breeze to make but also a total joy to eat. The acidity in the soured cream makes the crème feel less rich and the raspberries serve the same purpose while also adding a fruity freshness. The biscuit crumbs can be omitted but add a nice crunch.
White chocolate crème with raspberries and biscuit crumbs, serves 4
Adapted from and translated from Klas Lindberg’s recipe.
200 g good-quality white chocolate
300 ml soured cream
4 crunchy biscuits of your choice
fresh mint to decorate
Melt the chocolate (over a Bain Marie or in the microwave), mix in the soured cream and stir until glossy and smooth. Pour into a cold bowl and refrigerate for 30 minutes. Shape to quenelles and place in bowls. Decorate with raspberries, biscuit crumbs and mint.