White Chocolate Pot de Crème
Vanilla Ganache, Strawberries, Matcha Ice Cream, Passion Fruit Coulis, Macadamia Nut Crumble
Pastry Chef Marie Riddle of Bludorn | Houston, TX
Yield: 1 serving
Adapted by StarChefs | May 2026 | PhotO: Caroline Fontenot
INGREDIENTS
Matcha Ice Cream:
310 grams butter
12 grams egg yolks
7 grams granulated sugar
625 grams whole milk
200 grams heavy cream
75 grams matcha powder
625 grams ice cream stabilizer
150 grams milk powder
8 grams glucose powder
White Chocolate Pot de Crème:
100 grams egg yolks
45 grams granulated sugar
244 grams whole milk
233 grams heavy cream
400 grams TCHO Choco Blanco 35% white oat milk white chocolate
4 grams kosher salt
Passion Fruit Coulis:
882 grams passion fruit purée
160 grams granulated sugar
50 grams apple pectin
Macadamia Nut Crumble:
250 grams granulated sugar
300 grams toasted macadamia nuts
Vanilla Ganache:
305 grams TCHO Choco Blanco 35% white oat milk white chocolate
688 grams heavy cream
1 pod vanilla bean
5 grams gelatin
To Assemble and Serve:
Sliced strawberries
Chopped TCHO Perfect Matcha oat milk white chocolate
METHOD
For the Matcha Ice Cream:
Place butter in a metal mixing bowl and set aside. In a separate metal mixing bowl, whisk to combine yolks and sugar. Set aside. In a saucepan over medium heat, bring milk, cream, and matcha powder to a boil. Whisk in stabilizer, milk powder, and glucose powder. Bring mixture to 180°F. Strain into bowl with butter. Using an immersion blender, blend until smooth. Let cool over an ice bath. Transfer to an airtight container and refrigerate overnight. The next day, process in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the White Chocolate Pot de Crème:
In a metal mixing bowl, whisk to combine yolks and sugar. Set aside. In a saucepan over medium heat, bring milk and cream to a boil. Temper yolk mixture with boiling milk mixture, then transfer to pan. Reduce heat and whisk until mixture has slightly thickened. Add chocolate and salt. Stir until chocolate is fully melted and mixture has thickened to desired consistency. Strain and divide evenly into desired-sized ramekins. Refrigerate and let set.
For the Passion Fruit Coulis:
In a saucepan over medium heat, bring purée to a boil. Whisk in sugar and pectin. Bring to a boil. Cook 1 minute. Remove from heat and let cool over an ice bath. Transfer to squeeze bottle and refrigerate.
For the Macadamia Nut Crumble:
In a small saucepan over medium heat, add sugar and cook until lightly caramelized. Add nuts and stir until evenly coated. Transfer to a silicone-lined sheet tray and let cool. Once cooled, chop into small pieces. Transfer to an airtight container and reserve.
For the Vanilla Ganache:
Place chocolate in a metal mixing bowl and set aside. In a saucepan over medium heat, bring cream and vanilla to a simmer. Remove from heat and stir in gelatin until fully dissolved. Pour chocolate and stir until chocolate is melted and mixture is fully emulsified. Let cool over an ice bath.
To Assemble and Serve:
In a saucepan over medium heat, cook strawberries until lightly macaerated. Remove from heat and set aside. Top White Chocolate Pot de Crème with desired amount strawberries, chocolate, Vanilla Ganache, Macadamia Nut Crumble, and Passion Fruit Coulis. Finish with 1 quenelle Matcha Ice Cream.
