Subj : 8/27 Nat Pots de Creme 4
To   : All
From : Dave Drum
Date : Mon Aug 26 2024 14:51:00

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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