Pots de Crème:
⅔ cup heavy cream
2 oz bittersweet chocolate, grated
2 tsp light brown sugar, packed
pinch salt
2 egg yolks
½ tsp vanilla extract
Candied Rose Petals:
rose petals, unsprayed
1 egg white, beaten lightly
½ cup Superfine caster sugar, [10x if caster not availabe]
Place cream, chocolate, sugar and salt in top of a double boiler and cook until scalding.
Whisk egg yolks lightly in a small bowl, then whisk in a bit of hot chocolate cream to warm them.
Gradually stir this mixture back into cream in double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
Remove from the heat, stir in vanilla and pour into pot de crème cup or small custard cup.
Let cool uncovered, then chill until cold, about 2 hours or overnight.
Remove from refrigerator about 30 minutes before serving.
To make candied rose petals
Gently brush each flower petal with egg white, then sprinkle it with sugar.
Place petals on a cake rack, let dry, then use them to garnish the pots de crème.
Sugar: 66g
:
Calcium: 92mg
Calories: 802kcal
Carbohydrates: 92g
Cholesterol: 306mg
Fat: 45g
Fiber: 2g
Iron: 2mg
Potassium: 264mg
Protein: 8g
Saturated Fat: 26g
Sodium: 69mg
Vitamin A: 1426IU
Vitamin C: 1mg
