Orange Chocolate Cremeux Recipe
pistachio, ginger, & fennel cookie crust, whipped cream
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Ingredients
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Crust
Cremeux
Whipped Cream
Method
Crust Preparation
Preheat your oven to 350°F (175°C). In a food processor, blend the pistachios until finely ground. Add flour, ground ginger, ground fennel, sugar, melted butter, and salt, and pulse until combined. Press the mixture into the bottom of a tart pan. Bake for 15-20 minutes until golden. Let cool.
Cremeux Preparation
Make the Orange Chocolate Cremeux
In a saucepan, heat the heavy cream until just simmering. In a bowl, whisk together egg yolks and sugar until pale. Gradually pour the hot cream into the egg yolk mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in the chopped chocolate, orange zest, orange juice, and vanilla extract until smooth. Pour the cremeux into the cooled crust and refrigerate for at least 4 hours, or until set.
Whipped Cream Preparation
Prepare the Whipped Cream
In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Serve the Orange Chocolate Cremeux chilled, topped with a dollop of whipped cream.