| - 6 egg yolks - ½ cup sugar - 4 tablespoons cornstarch - 2 cups milk - 1 pound white chocolate - 4 cups heavy cream - ½ cup powdered sugar Shred the white chocolate in a bowl & set aside In a small bowl mix together the sugar & the cornstarch Whisk the egg yolks in a separate bowl & add the sugar mixture, mix to combine In a heavy sauce pan, heat the milk until just to the boiling point Temper the egg mixture, but whisking ¼ of the milk to the eggs Add the warmed egg/milk mixture to the remaining milk, return to the heat Cook the custard until it thickens, stirring constantly Strain the custard over the white chocolate, stir to combine and the mixture becomes smooth & the chocolate has melted, (note if needed; melt the remaining chocolate over a bain-marie) Cover with plastic wrap (with the wrap just touching the custard, so it won't form a film), chill Whip the heavy cream to soft peaks with the powdered sugar Fold into the cooled custard and place in a pastry bag Pipe into decorative glasses and chill Serve with additional sweetened whipped cream and serve Also try this layered with fresh red raspberries and an Amoretti cookie |
| White Chocolate Mousse |