We always seem to talk about food in my French class, and Monday (the first day of level 4!) was no exception. So, here it is, Tuesday, and I just finished sampling the latest piece of heaven :-).
Chocolate Pots de Crème*
1/2 cup milk
1/2 cup crema dulce (whipping cream, not actually sweetened, despite the name)
1 Tablespoon sugar
14 pieces (about 4 ounces) of "La Chocolatería" semi-sweet chocolate
3 egg yolks
1 Tablespoon vanilla
In a heavy saucepan, scald milk and crema dulce with sugar. Add broken chocolate; stir frequently until chocolate completely melts and thickens slightly. (Mixture must be quite hot.)
Beat egg yolks with salt until very thick. With wire whip, quickly stir a small amount of hot milk mixture into the yolks, then add the yolks slowly to the hot milk mixture, while stirring quickly.
Add vanilla; stirring gently, cook 2-3 minutes until pudding thickens.
Pour into small pots de crème cups, ramekins, or small glass dishes. Cover and chill.
Makes 4 (1/3 cup) servings.
*based on a Ghirardelli recipe, "Lafayette Pots de Crème," with necessary changes to accommodate the products available in Costa Rica. I *highly* recommend the cookbook "Ghirardelli Original (3rd edition) Chocolate Cookbook."
3/4 cup Mora pulp**
1/2 cup sugar
Combine and heat on low, stirring constantly, until thickened (stop just before it boils). Let cool, serve while still slightly warm.
** Mora is a tart Costa Rican blackberry. For pulp, dump clean berries into a blender, add enough water to facilitate blending. Blend, then strain. Will keep in the fridge for over a week, or almost indefinitely in the freezer. Also makes an excellent drink when the pulp is added to orange juice :-)
Dribble a thin layer of warm mora sauce over each pot de crème. Sprinkle with chopped candied ginger. Eat. Die happy.
3 days ago