Crushed raspberries blush beneath a pour of steaming white hot chocolate, and at the center of the table stands a tower of little domes: Canasuc’s La Tour Mademoiselle Sugar offers its powdery half-sphere sugars to anyone who likes it sweeter.
Serves 2 · 10 min
Ingredients
- 1 1/2 cups (350 ml) milk
- 2 1/2 oz (70 g) white chocolate, chopped
- 6 raspberries per mug
- La Tour Mademoiselle Sugar (Canasuc), to serve
Method
- Heat 1 1/2 cups (350 ml) of milk until steaming, without boiling.
- Off the heat, whisk in 2 1/2 oz (70 g) of chopped white chocolate until smooth.
- Crush 6 raspberries in the bottom of each of two mugs and pour the hot chocolate over them.
- Set La Tour Mademoiselle on the table so everyone can add a half-sphere sugar or two if they like it sweeter.
The star of this recipe: La Tour Mademoiselle Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
