Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus

4 hours chill­ing

Cook­ing time 35 mins Serves 4-6

600ml cream

200g dark choco­late (70% co­coa),

finely chopped

6 free-range egg yolks

½ cup dark brown su­gar

1 tsp nat­u­ral vanilla ex­tract Pinch sea-salt flakes

1½ Tbsp dark rum Whipped cream, to serve

2 Tbsp truf­fle honey (from

spe­cialty food stores) Choco­late shav­ings, to gar­nish Freeze-dried rasp­ber­ries, to gar­nish Wafer bis­cuits, to serve

STEP 1 Pre­heat oven to 160°C fan-forced (180°C con­ven­tional). Heat cream in a medium saucepan over medium heat, un­til just sim­mer­ing. Re­move from heat. Add choco­late, whisk­ing un­til smooth and melted. Set aside to cool slightly.

STEP 2 Put egg yolks, su­gar, vanilla and salt in a large bowl and whisk for 5 min­utes or un­til very pale. Stir in rum. Fold through choco­late mix­ture.

STEP 3 Spoon mix­ture into four 1-cup or six ¾-cup ca­pac­ity ramekins. Ar­range ramekins in a deep roast­ing pan. Pour boil­ing wa­ter into pan to come half­way up the sides of ramekins. Bake for 30 min­utes or un­til tops are just set. Care­fully re­move ramekins from wa­ter and re­frig­er­ate for 4 hours, un­til firm.

STEP 4 To serve, top choco­late pots with whipped cream. Driz­zle with truf­fle honey, and gar­nish with choco­late shav­ings and freeze-dried rasp­ber­ries. Serve with wafer bis­cuits.

Honey in­fused with truf­fles is sweet in flavour with earthy over­tones

Choco­late pot de crème

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