Blender White Chocolate Pots de Creme

Sprinkle gelatin over cold water. Let it sit for 5 minutes.

In a saucepan, heat heavy cream until steaming; don’t let it boil.

In a bowl, whisk egg yolks. Slowly add ½ cup warm cream, whisking continuously. Pour mixture back to pan with remaining cream. Cook on medium-low heat for 5 minutes, until mixture thickens.

Add white chocolate to your blender and pulse a few times until chopped. Pour half of cream egg yolk mixture and turn speed on medium. Slowly pour remaining cream mixture while blender is running on medium speed. Blend for 2 minutes, until incorporated.

Warm up water gelatin mixture in the microwave or over a double boiler. Add to white chocolate mixture. Add salt and vanilla. Stir well.

Pour into cups and chill for at least 4 hours or overnight. Serve topped with whipped cream and cherries. Add lime zest to garnish (optional).