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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