Baked choco­late pots, with Philip John­son

The Courier-Mail - QWeekend - - NEWS - PHI L I P JOHN­SON


250ml milk

250ml cream

1 vanilla pod, split length­ways, seeds scraped

100g dark cou­ver­ture choco­late

5 egg yolks

60g caster sugar

150ml thick­ened cream

Thinly sliced zest of 1 or­ange


1. Pre­heat oven to 120˚C. Line a deep roast­ing tray with a dish cloth and place 6 demi­tasse (half-sized) cups in tray. 2. Com­bine milk, cream and vanilla in saucepan, bring to just be­fore boil­ing point and add choco­late, stir­ring well to melt. 3. In sep­a­rate bowl, whisk to­gether yolks and sugar. Add choco­late mix­ture and whisk to com­bine. Strain into a jug and al­low to stand for 15 min­utes. Skim froth that set­tles on top. 4. Di­vide mix­ture among cups. Half-fill tray with hot wa­ter and bake for 15-18 min­utes. Choco­late should be just set in cen­tre. Care­fully re­move tray from oven, re­move cups from hot wa­ter, al­low to cool. 5. Whisk cream to soft peaks. Serve a spoon­ful of cream on top of each choco­late pot and fin­ish with or­ange zest.


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