When it comes to desserts, no one does it better than the French! From creme brulee to mille feuille, their cookbooks are full of amazing recipes. With more and more people experimenting with new cuisines we thought it would be interesting to explore a recipe that finds its origin in the 17th century. Pot De Creme which literally means ‘Pot of Cream’ in English is a lightly set custard and is really simple in terms of flavour, mostly sticking to vanilla and chocolate. We take it up a notch by introducing maple syrup in the recipe to complement the bittersweet chocolate and cream. It’s about time you tried this recipe at home if you want to be in food heaven!
Bittersweet Chocolate and Maple Syrup Pot De Creme
* 10ml (2 tsp) – Neutral gelatin powder
* 15ml (1 tbsp) – Cold water
* 250ml (1 cup) – Cream
* 80ml (1/3 cup) – Maple syrup
* 60g – Bittersweet chocolate, chopped into small pieces
* 2 egg yolks
* Milk, enough to make froth
* Fine maple sugar
* Soak gelatin in cold water for 2 mins and set aside.
* Mix cream and maple syrup in a small, heavy pot and bring to a boil. Add the chocolate and egg yolks. Heat the reserved gelatin for a few seconds in the microwave and add to the pot.
* Pour the maple-chocolate cream into glasses, bowls or ramekins. Allow to set and then top with milk froth and fine maple sugar.
Note: You can substitute milk chocolate for the dark bittersweet. Enjoy this dessert with a well-chilled ice cider.