Receta Rose's Chocolate Pots De Creme
| Raciónes: 8 |
Ingredientes
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Direcciones
- EQUIPMENT: Measuring c., cook's knife; cutting board, measuring spoons, 2 1/2-quart saucepan, double boiler, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), 8 small pot de creme forms or possibly custard c., & film wrap.
- Heat the heavy cream and lowfat milk in a 2 1/2-quart saucepan over medium heat. Bring to a boil. While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the chocolate in the top half and stir with a rubber spatula till melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream and lowfat milk into the chocolate, whisking constantly. Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 min. Remove the mix from the heat and transfer to a stainless steel bowl. Add in the Kahlua. Cold in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 min.
- Proportionately divide the mix into 8 small pots de creme forms or possibly custard c.. Cover each with film wrap and chill for 2 to 3 hrs to set before serving.
- Serve within 2 days.
- Desaulniers