White chocolate isn’t typically my first choice, but there are a few exceptions, one of them being a Milkybar yoghurt or, as it’s probably labelled now, pudding. When I was younger, I would always request them, scraping the container clean to ensure I got every last bit. For this nostalgic recipe, I contemplated creating a mousse, incorporating gelatine and other complex techniques, but ultimately decided on a lighter ganache, which required fewer ingredients and was simpler to prepare. The outcome is a concentrated silk-like white chocolate that will tempt you to have more than just one.
White chocolate pots with roast nectarines
Prep 5 min
Cook 40 min
Chill 4 hr
Makes 6 small pots
200ml double cream
10g honey
150g white chocolate, chopped
A pinch of Maldon sea salt
For the nectarines
3 nectarines
20g caster sugar
2-3 sprigs of thyme
Splash of marsala (optional)
Heat the cream and honey in a pan, stirring gently until steaming. Meanwhile, put the white chocolate in a bowl. Remove the cream/honey from the heat, pour it over the chocolate and leave to sit for 30 seconds, then stir with a whisk to combine.
Stir in the salt, then divide between six small pots or glasses. Leave to cool before chilling in the fridge for four hours, or until completely set.
Halve or quarter the nectarines (depending on the size of your pots/glasses) and toss with the sugar, sprigs of thyme and marsala, if using. Put them on a baking tray flesh side down, and roast at 180C (160C fan)/350F/gas 4 for 15-18 minutes, or until the skin has wrinkled and started to come away from the flesh.
Remove from the oven and leave to cool briefly before removing the skins. Once cool, serve with the white chocolate pots.
