• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 2 people
  • Difficulty Hard
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 10g unsalted butter (melted)
  • 10g fresh milk
  • 15g strawberry puree
  • 10g Flour
  • 2pcs egg yolk
  • 2Pcs egg white
  • 10g sugar
  • 1/2 tsp cream of tartar
  • 20g Beryls White Compound block/coins
  • salt


  1. Preheat the oven at 190°C. Brush bottom and sides of 2 (5-ounce) ramekin cups lightly with 1 teaspoon of melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekin cups. Rotate ramekins until all surfaces are coated with sugar. Pour out extra sugar.
  2. Place Beryl’s White Compound Chocolate in a mixing bowl. Place the bowl over a pan of about 3 cups full of hot water over low heat. Do not let the water boil or come to a simmer.
  3. Melt butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens (about 1 minute). Reduce heat to low. Whisk in cold milk and strawberry puree until the mixture becomes smooth and thickens (about 2 or 3 minutes). Remove skillet from heat. Transfer mixture to the bowl with melted white chocolate. Add a small amount of salt. Mix thoroughly.
  4. Add egg yolk and mix well. Remove the bowl from hot water to keep batter warm while you whip the egg whites.
  5. Place 2 egg whites and sugar in a mixing bowl and add in cream of tartar. Whisk to become meringue.
  6. Mix meringue with the strawberry chocolate batter until fully combined.
  7. Pour the batter into the ramekin cups and water-bake at 190°C for 12 to 15 minutes.
  8. Lastly dust some snow powder on the surface and ready to be served.

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