White chocolate Chantilly cream with blueberries and almonds

Recipe for 4 persons 

Time: This dessert takes about 1 hour to prepare and can be finished in 20 minutes on the following day.

Ingredients

75g ground almonds
75g icing sugar
40g egg yolk
65g eggs
115g egg white
50g sugar
63g flour

30g sugar
10g honey
18g cream
15g butter
50g sliced almonds

250g cream
75g white chocolate

100g blueberries

How to make it

Sponge
Beat the ground almonds and icing sugar with the egg yolks and the eggs until foamy. Whip the egg whites with the sugar and fold into the mixture, finally fold in the flour. Spread onto baking paper and bake at 180°C until golden brown.

Florentines
Bring the sugar to the boil with the honey, cream and butter and simmer gently for 1 minute. Add the almonds and mix. Place in small heaps on a piece of baking paper and bake at 180°C until they have run and turned a light brown colour. While they are still slightly warm, use a knife to cut them into six pieces.

Chantilly cream
Cut the white chocolate into small pieces, bring the cream to the boil and pour over the chocolate. Mix well with a whisk and leave to cool overnight in the fridge. Whip and pour into a piping bag.

Serving
Cut out sponge circles, decorate with dots of Chantilly cream and garnish with blueberries. Place a second sponge circle on top and top again with Chantilly cream and blueberries. Finally, arrange the florentine pieces in between and dust lightly with icing sugar.

Shopping list

75g ground almonds
50g sliced almonds
75g icing sugar
6 eggs
80g sugar
70g flour
10g honey
15g butter
75g white chocolate
270g cream
100g blueberries