White Chocolate & Lime Potted Cream with Lime Curd

05CB8E98-B7E4-47A4-ACAB-81EA901E4E03 As I’m currently residing in the land of unpaid maternity leave I feel duty bound to make desserts for husband because (a) he loves dessert (b) I never make them cos I don’t love them  (c) this contains white chocolate which he also loves and (d) it contains lime which I love.

Can’t tell you how easy this recipe is. And rich. And yum. The curd is a must have; the potted cream is just too sweet without that tangy lime to give it a good slap down. Did I mention it’s easy? Let me reiterate, so easy I made it without breaking it (and don’t get me wrong, I made mistakes, but it’s reasonably forgiving to a person who hates following recipes and tends to just wing it. Ahem.).

Oh and one other thing I should mention is that this is for Thermomix. If you want a traditional stovetop version see the link at the end.

Ingredients

Potted Cream

  • 300g white chocolate, broken up into chunks
  • 500ml cream
  • finely grated zest of 2 1/2 limes

Lime Curd

  • 3/4 cup caster sugar (or use raw and mill in Thermomix)
  • 110g butter, chopped into chunks, at room temperature
  • finely grated zest of 1 lime
  • 3/4 cup freshly squeezed lime juice
  • 3 fresh eggs

Method

Potted Cream

  1. Put chocolate into the thermomix and grate 10 seconds/speed 9
  2. Pop in the butterfly attachment, then add half the cream and all the the zest
  3. Whisk 6 minutes/50 degrees/speed 3 – until the chocolate is melted and the mixture is smooth

  4. Remove chocolate to a large bowl and set aside

  5. Clean the Thermomix and add the remaining cream

  6. Whisk to medium-firm peaks – 30-45 seconds/speed 3

  7. Fold the whipped cream into the chocolate

  8. Pour into serving bowls or glasses and refrigerate at least 4 hours, or over night

  9. To serve, add a very generous quenelle of lime curd on top

Lime Curd

  1. Pop the butterfly attachement into the Thermomix
  2. Whisk the eggs for 2 minutes/speed 3
  3. Add the remaining ingredients and whisk 20 minutes/80 degrees/speed 3 – until the mixture has thickened enough to coat the back of a wooden spoon. If after 20 minutes, the mixture is too thin, repeat in 2 minute increments.
  4. Cool in the refrigerator

Serves 4-6

Adapted from: From the Kitchen Blog – stovetop recipe

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