Pot De Creme Stuffed Meringue With Blue Raspberry Reduction Recipes

CHEF STUART'S TRADITIONAL POT DE CREME

Steps:

• Preheat the oven to 300 degrees F.
• Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.
• Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

POT DE CREME STUFFED MERINGUE WITH BLUE-RASPBERRY REDUCTION

Steps:

• Preheat the oven to 225 degrees F.
• In a stand mixer fitted with whisk attachment, whip the egg whites on medium speed until soft peaks form. Add the confectioners' sugar and cream of tartar. Slow down the mixer and continue until stiff peaks form. Scoop meringues and place on a baking sheet fitted with a nonstick pad. Bake for 2 1/2 hours. When done, remove from the oven and let cool.
• Meanwhile, combine the dark chocolate, heavy cream and 2 tablespoons of the granulated sugar in a saucepan and cook over low heat until melted. Stir to make sure the ingredients mix together. Pour over a baking sheet fitted with a nonstick pad and let cool.
• In a saucepan or skillet, cook the berries with the remaining 2 tablespoons granulated sugar until they becomes syrupy and thickened.
• Hollow out a space at the bottom of your meringue; save the hollowed out portion. Spoon the chocolate mixture into the meringue hole. Cover back up with the piece of meringue you removed. Plate the meringues. Drizzle the blueberry and raspberry reduction over top of your meringues liberally.

POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

CHOCOLATE POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.