Text 27112, 75 rader
Skriven 2015-05-18 05:06:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 993
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate-Orange Pots De Cr+¿me w/Candied Orange Peel
 Categories: Desserts, Chocolate, Citrus, Puddings
      Yield: 2 servings

MMMMM--------------------CANDIED ORANGE PEEL-------------------------
      1    Orange
      1 c  Sugar; divided
    3/4 c  Water

MMMMM-----------------------POTS DE CR+êME----------------------------
    2/3 c  Whole milk
    1/2 c  Whipping cream
      1 tb Grand Marnier or other
           - orange liqueur
      1 ts Vanilla extract
      1 ts Fine grated orange peel
      4 oz Bittersweet (not
           - unsweetened) or semisweet
           - chocolate; chopped
      4 lg Egg yolks
      3 tb Sugar

  Lightly sweetened whipped cream

  FOR CANDIED ORANGE PEEL: Using vegetable peeler, remove
  orange part of peel from orange in long strips. Cut peel
  lengthwise into 1/8" wide strips. Stir 3/4 cup sugar and
  3/4 cup water in heavy small saucepan over medium-low heat
  until sugar dissolves. Bring to boil. Reduce heat and simmer
  2 minutes. Add orange peel; simmer 15 minutes.

  Place remaining 1/4 cup sugar in small bowl. Using slotted
  spoon, remove peel from syrup and transfer to sugar. Toss to
  coat. Cool, tossing occasionally. Cover bowl and let stand
  at room temperature overnight.

  (Can be made 2 days ahead. Keep covered.)

  FOR POTS DE CR+êME: Preheat oven to 350+.F/175+.C. Bring
  milk, cream, Grand Marnier, vanilla, and grated orange
  peel to boil in heavy medium saucepan. Remove from heat.
  Add chocolate and stir until melted and smooth. Whisk
  yolks and sugar in medium bowl until pale yellow, about 2
  minutes. Whisk egg mixture into chocolate mixture. Strain
  into 2-cup measuring cup.

  Divide mixture between two 8-ounce custard cups. Place cups
  in small baking dish. Add enough water to baking dish to
  come halfway up sides of cups. Cover dish tightly with foil.
  Bake until custard is set, about 40 minutes. Remove cups
  from water in dish. Place in refrigerator uncovered until
  cool. Cover with plastic wrap and refrigerate until cold,
  about 6 hours.

  (Can be made 2 days ahead. Keep refrigerated.) Top with
  whipped cream, garnish with candied orange peel, and serve.

  Bon App+¬tit | February 2005

  Yield: Makes 2 servings

  MM Format by Dave Drum - 28 December 2010

  Uncle Dirty Dave's Archives

MMMMM

... The first man gets the oyster, the second man gets the shell. Carnegie

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)