Healing Lifestyles & Spas

White Chocolate Bisque with Red Chile Crema & Hazelnut Crumble

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By on Dessert, Food & Nutrition, Recipes

Recipe courtesy of Inn and Spa at Loretto

Yield: 6 servings

Ingredients

  • 16 ounces shaved white chocolate
  • 16 ounces heavy cream
  • 2 teaspoons grated ginger
  • 1 teaspoon nutmeg

Red Chile Crema

  • 6 ounces Mexican lime crema
  • 2 ounces red chile puree
  • Vegetable broth (if needed)

Mexican Lime Crema

  • ½ cup sour cream
  • ½ teaspoon finely grated lime zest
  • 2 teaspoons lime juice

Hazelnut Crumble

  • 5 ounces hazelnuts

Preparations

Red Chile Crema

  1. Mix the ingredients for the Mexican Lime Crema together, then mix with the red chile puree (such as frozen Bueno red chile puree).
  2. Add a small amount of vegetable stock, if needed, to thin the crema enough to drizzle onto the soup.

Hazelnut Crumble

  1. Toast the hazelnuts, skin them, and chop roughly until crumbly.

Soup

  1. Simmer cream in a heavy bottomed saucepan until reduced by half.
  2. Using a whisk, gradually incorporate the shaved white chocolate into the reduced cream.
  3. Add ginger and nutmeg to taste.
  4. Strain soup into individual bowls, drizzle with Red Chile Crema, sprinkle with Hazelnut Crumble and serve.

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Healing Lifestyles & Spas Team
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