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Receta Chocolate Creme Brulee With Cherries
by Global Cookbook

Chocolate Creme Brulee With Cherries
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Ingredientes

  • 6 ounce Semisweet chocolate
  • 2 c. Heavy whipping cream
  • 4 x Egg yolks, beaten
  • 1/4 c. Superfine sugar
  • 3/4 lb Bing cherries, pitted
  • 2/3 c. Water
  • 1/4 c. Superfine sugar
  • 2 tsp Arrowroot
  • 2 tsp Ice water
  • 2 Tbsp. Kirsch
  • 4 x Maraschino cherries, for garnish, (up TO 6)

Direcciones

  1. This is a intensely chocolate creamy indulgence you can make ahead. It's topped with a thin layer of crisp caramel while waiting underneath is a velvety chocolate cream and a cherry surprise.
  2. Preheat oven to 400 degrees F.
  3. Place the cherries, water and superfine sugar in a saucepan over moderate heat. Stir to dissolve the sugar, then bring to the boil, reduce the heat and simmer for 3 min. Mix the arrowroot with the cool water and stir into the cherries. Stimmer for 2 min, stirring occasionally. Stir in the kirch and let cold.
  4. Meanwhile, in a saucepan, carefully heat the chocolate with the cream and mix. Bring to a boil, then let cold slightly. Pour the chocolate cream into the beaten egg yolk and whisk. Strain the mix.
  5. Equally divide the cherries among the individual ramekins. Spoon the chocolate cream to fill. Bake in oven for about 10 min in a bain marie
  6. (or possibly till a skin forms on top). Let cold. To finish, heat the broiler.
  7. Sprinkle each with an even layer of superfine sugar. Place the ramekins under the broiler as close to the heat source as possible. Broil for about 2 min or possibly till the sugar melts, bubbles and caramelizes. Remove from broiler and let cold . The caramel will form a crisp layer on top. Chill.
  8. Before serving decorate with one single stemmed cherry on top. (Serving suggestion: offer him your cherry to eat.) Recipe inspired by Anne Willan.