Before I went to Australia last year around Easter and had my very first hot cross buns, I associated Easter with chocolate (Judging by the enormous chocolate easter egg on my desk, I guess I still do). I thought it would be great if we could offer two recipes for you to try over this weekend, which is a long one for many of us. Trish Deseine, cookbook author and chocolate expert, has offered an amazingly simple recipe for a White Chocolate Soup. I was curious about it when I saw the recipe and just had to try it. The texture is smooth and velvety, and the soup has a wonderful coconut and fruit flavor that just has to be tasted to be understood. A quick recipe with Trish is an honor and an experience not to miss so I hope you’ll give her white chocolate soup a try! You can find out more about Trish and why she chose this recipe after the jump! –Kristina
CLICK HERE for the full recipe after the jump!
Cookbook author Trish Deseine has been writing award-winning cookbooks since her very first title, Petits Plats Entre Amis (Food for Friends) was published in 2001. Since then, she has written numerous books, Je Veux du Chocolate! (Chocolate), Mes petits plats préférés, J’en veux encore (Cooking for Children), Du caramel plein la bouche (Caramel), and Nobody Does It Better (French contemporary cooking). In 2008, she hosted her first English-language TV series “Trish’s Paris Kitchen” with accompanying book “Trish’s French Kitchen”, followed by the series Trish’s Mediterranean Kitchen, about the cooking of southern France. Recently, she has also released the stunningly beautiful Comme Au Resto, and is working on another one of many small format cookbooks as we speak. Trish writes a regular column forElle A Table, and is an active member of the Twitter community with daily tweets documenting her cooking and baking travails, restaurant experiences, and quick easy recipes (in one tweet!). Trish was born in Belfast, Ireland, but has lived in Paris since 1987.
White Chocolate Soup
400g (1 can) coconut milk
200g Passionfruit nectar/juice
200g White chocolate
1 stalk of lemongrass (optional)
Break the chocolate into 2cm pieces and place in a bowl large enough to contain the liquid. Mix the coconut milk and passionfruit nectar in a small saucepan, and heat. (If you are using lemongrass, allow it to steep some in the hot coconut milk mixture). Pour the hot liquid over the white chocolate pieces and allow to sit for 3-4 minutes before stirring.
Why Trish chose this recipe:
I chose this recipe to give an alternative to dark and milk chocolate at Easter. White chocolate has a hard time and needs all the help it can get! We eat so much dark and milk in egg form in the run up to Easter Sunday, I feel this is a very welcome, refreshing dessert to serve after a large roast lamb!
(Photography by Kristina Gill; dipping bowls, medium pebble bowl, espresso cups, and square by mud australia)