Using coffee as an ingredient is this month's Sugar High Friday originated by Jennifer and hosted this month by Ronald.
Here is my recipe for a sublime pots de crème. Enjoy.
12 oz semisweet chocolate
1 tablespoon very strong coffee
1/4 teaspoon grated orange zest or
1 tablespoon orange liqueur or juice
2 (or 3 if small) egg yolks
1 1/2 cups heavy cream
Melt chocolate in top of bain marie. Stir in coffee and zest or liqueur or juice. Beat yolks with a fork and scrape chocolate mixture into the yolks gradually, stirring constantly. Add cream to top of bain marie and carefully stir in chocolate egg mixture. Stir constantly while cooking until thick over hot water. Pour immediately into small serving dishes.
Garnish with orange slices or strip of orange peel. Makes 4-6 small servings--a little goes a long way.
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