White Chocolate Peppermint Pots de Creme

Method

1. Sprinkle the gelatine into the boiling water and whisk vigorously with a fork until dissolved, set aside.
2. Place the cream into a KItchenAid 1.5L Saucepan and heat, stirring until steaming. Place the egg yolks into the jar of the Diamond Blender. Cover and remove the ingredient cap. Select the hot liquids button and pulse 3 seconds to lightly whisk the yolks. Pour the hot cream quickly into the jug and mix a further 8-10 seconds or until smooth.
3. Return the custard to the saucepan and cook stirring constantly over a very low heat until the mixture thickens to coat the back of a spoon*. Using a thermometer this is approximately 72C. Take care not to boil or the custard will curdle.
4. Place the chocolate pieces into the blender jar and cover. It is not necessary to clean the blender jar, but if you do dry thoroughly removing all water.
5. Select chop and pulse 2-3 times to chop the chocolate. Remove the ingredient cap, select the hot foods liquid button and add the hot cream mixture to the chocolate. Let sit 30 seconds. Blend for 7 seconds or until the mixture is smooth.
6. Add the essence and gelatine and pulse for another 3 seconds. You will have approximately 650 ml of chocolate custard. Divide the mixture into the moulds and refrigerate overnight or until firm. Serve with whipped cream.