A light, sweet ending to any festive meal.
Normally I steer clear of white chocolate; its extreme sweetness is not my thing at all. However, when balanced with the tart cranberry, smooth cream and intense, fresh pomegranate, it really works.
150ml double cream
75g white chocolate
4 tsp cranberry sauce
Pomegranate seeds (to serve)
Line a small baking dish with cling film, ensuring the cling film comes up the sides. Set aside.
Melt the white chocolate gently in a microwave. Set aside to cool slightly.
Tip: You really don’t need much heat to melt white chocolate; it melts faster than butter. Just a minute or so in the microwave, in 30 second intervals, should do it.
Whip the cream to soft peaks. Add about 1/3 of the cream to the slightly cooled white chocolate, stirring until smooth. Don’t worry if it looks like it’s seizing up; just keep stirring and it will smooth out. Fold in the rest of the whipped cream. Add the cranberry sauce, then fold a few times to ripple the mixture. Transfer the cream mixture to the lined baking dish, smoothing out into one thick layer.
Refrigerate for at least 6 hours, ideally overnight.
To cut out the stars, set a star cutter in a bowl of hot water. Cut out the stars one at a time, transferring each star to a parchment-lined baking tray. Continue cutting out the stars, soaking the cutter in hot water in between. Refrigerate the stars for at least two hours, or longer.
To serve, transfer the stars to their plates, immediately from the fridge. Scatter over a handful of pomegranate seeds per person.