White Chocolate Coulant with Mixed Berry Heart

🧂 Ingredients

• ✓
  Chocolate blanco de calidad

  200g
• ✓
  Mantequilla sin sal

  100g
• ✓
  Huevos medianos

  3 unidades
• ✓
  Yemas de huevo

  2 unidades
• ✓
  Azúcar glas

  100g
• ✓
  Harina de trigo

  60g
• ✓
  Frambuesas frescas

  100g
• ✓
  Moras frescas

  80g
• ✓
  Arándanos frescos

  60g
• ✓
  Azúcar blanco

  40g
• ✓
  Limón

  1/2 unidad
• ✓
  Sal fina

  1 pizca
• ✓
  Helado de vainilla

  6 bolas

📋 Instructions

1. 1

   Prepare berry compote: cook raspberries, blackberries, and blueberries with sugar and lemon juice over medium heat for 10 minutes until broken down. Lightly blend leaving chunks and cool completely.

2. 2

   Melt white chocolate with butter over double boiler, stirring gently until smooth. Let cool 5 minutes.

3. 3

   Beat eggs with yolks and powdered sugar until pale and doubled in volume (about 5 minutes with electric beaters).

4. 4

   Fold tempered white chocolate into egg mixture using a spatula with gentle motions.

5. 5

   Add sifted flour and a pinch of salt, incorporating without overbeating.

6. 6

   Generously butter 6 individual flan molds and dust with powdered sugar, shaking off excess.

7. 7

   Fill each mold halfway, add a spoonful of berry compote in center, cover with more batter to 3/4 full.

8. 8

   Freeze molds for at least 2 hours (can be prepared ahead).

9. 9

   Preheat oven to 200°C with fan. Bake coulants directly from freezer for 12-14 minutes until surface is golden but center still jiggles slightly.

10. 10

    Unmold immediately onto warm plates, dust with powdered sugar and serve with vanilla ice cream.