Blender White Chocolate Pots De Creme

• 1 teaspoon Unflavored Gelatin
• 2 Tablespoons Cold Water
• 1-1/2 cup Heavy Cream
• 4 Large Egg Yolks
• 6 ounces, fluid Good Quality White Chocolate
• 1/4 teaspoons Salt
• 1/2 teaspoons Vanilla Extract
• FOR THE TOPPING:
• Whipped Cream
• Fresh Cherries
• Lime Zest (optional)

1. Sprinkle gelatin over cold water. Let it sit for 5 minutes.
2. In a saucepan, heat heavy cream until steaming; don't let it boil.
3. In a bowl, whisk egg yolks. Slowly add 1/2 cup warm cream, whisking continuously. Pour mixture back to pan with remaining cream. Cook on medium-low heat for 5 minutes, until mixture thickens.
4. Add white chocolate to your blender and pulse a few times until chopped. Pour half of cream egg yolk mixture and turn speed on medium. Slowly pour remaining cream mixture while blender is running on medium speed. Blend for 2 minutes, until incorporated.
5. Warm up water gelatin mixture in the microwave or over a double boiler. Add to white chocolate mixture. Add salt and vanilla. Stir well.
6. Pour into cups and chill for at least 4 hours or overnight. Serve topped with whipped cream and cherries. Add lime zest to garnish (optional).

unflavored gelatin, water, heavy cream, egg yolks, white chocolate, ubc, vanilla, cream, fresh cherries

Taken from tastykitchen.com/recipes/desserts/blender-white-chocolate-pots-de-creme/ (may not work)