• St. Samson 04

    From Dave Drum@1:229/452 to All on Tue Jul 27 15:51:44 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Samson's Chocolate-Blood Orange Pots De Crème
    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 CRÈME----------------------------
    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 CRÈME: 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 crème 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

    ... It's always darkest before you step on the cat.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)