White Chocolate Crème with Pecan Praline
 
Recipe by Angie Boyd

White chocolate creme
250ml Sour cream
350g White chocolate, good quality
½ Vanilla pod, seeds scraped out   

Chop the chocolate and place into a clean bowl. Melt gently over a double-boiler or in the microwave. Once melted completely, stir in the sour cream and vanilla seeds. The mixture should thicken up immediately. Pour into serving glasses and leave to set in the fridge. Once set, sprinkle a little pecan crumble over the top to serve. Add some scattered blueberries too if desired.    

Pecan praline
100g Pecan nuts, toasted
200g White sugar
50ml Water
Squeeze of lemon juice   

Prepare a baking sheet/tray with non-stick baking paper of a non-stick baking mat. Scatter the toasted pecans over the baking sheet. Place the sugar, lemon juice and water into a saucepan set over a low heat. Stirring occasionally, allow the sugar to dissolve completely. Boil the sugar until it turns a deep caramel colour. Remove and immediately, pour out onto the prepared tray. Allow to cool until hard. Once set, bash with the back of a knife to loosen. Place into a food processor and blend to a chunky crumble. Sprinkle a little crumble over the set cremes to serve. Store the remainder in an airtight container in the fridge.

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