Subj : 8/27 Nat Pots de Creme 4
To   : All
From : Dave Drum
Date : Mon Aug 26 2024 02:49 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Samson's Chocolate-Blood Orange Pots De Creme
Categories: Citrus, Dairy, Chocolate, Desserts
     Yield: 5 Servings

MMMMM--------------------CANDIED BLOOD ORANGE-------------------------
     1 c  Granulated sugar
     1 c  Water
     1    Blood orange; sliced 1/8"
          Thick

MMMMM-----------------------POTS DE CReME----------------------------
    10 oz Bittersweet chocolate
 1 1/2 c  Whole milk
 1 1/2 c  Heavy cream
   1/2 tb Blood orange zest
   1/2 c  Granulated sugar
     1 ts Kosher salt
     6 lg Egg yolks

MMMMM---------------------WHIPPED MASCARPONE--------------------------
   1/2 c  Mascarpone
     1 tb Honey
     1 ts Blood orange zest
   1/2 ts Kosher salt

 MAKE THE CANDIED BLOOD ORANGE: Set the oven to
 250oF/121oC and line a sheet pan with a silicone baking
 mat. In a medium saucepan, combine the sugar and water
 over medium-high heat. Bring to a boil and cook until
 the sugar dissolves, 1 to 2 minutes.

 Add the blood orange slices and reduce to a simmer; cook
 until the slices are translucent, 8 to 10 minutes. Using
 a slotted spatula, transfer the slices in a single layer
 to the prepared sheet pan. Bake until dried and crisp,
 50 minutes to 1 hour. Let cool completely.

 MAKE THE POTS DE CReME: Place the chocolate in a blender
 and set aside. In a medium saucepan, bring the milk,
 cream and orange zest to a simmer over medium heat.

 Meanwhile, in a small bowl, whisk together the sugar,
 salt and egg yolks until the sugar has dissolved and the
 mixture is light yellow and thick. Whisk about 1 cup of
 the simmering cream into the egg yolk mixture to temper,
 then add it all back into the pot. Cook, stirring
 constantly with a wooden spoon, until the custard is
 lightly thickened so it coats the back of the spoon, 5
 to 6 minutes.

 Pour the custard over the chocolate in the blender and
 blend until smooth. Divide the mixture between five
 8-ounce ramekins, smoothing the tops with an offset
 spatula, then refrigerate until chilled and set, 2
 hours.

 Meanwhile, make the whipped mascarpone: In a medium
 bowl, combine all the mascarpone ingredients. Whisk
 until the mixture holds a stiff peak.

 TO SERVE: Spoon a dollop of the whipped mascarpone over
 each pot de creme and stick a candied blood orange wheel
 about a third of the way into the surface, then serve.

 RECIPE FROM: https://www.tastingtable.com

 Uncle Dirty Dave's Archives

MMMMM

... The food at school cafeteria isn't awful. It's digestively challenged
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