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 250 F/121 C 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 oz 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 1/3rd of the way into the
 surface, then serve.

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

 Uncle Dirty Dave's Archives

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