Chocolate Raspberry Pot De Creme Recipe
Chocolate Lavender Cold Foam, Hazelnut Croquant
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Ingredients
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Pot de Creme
Chocolate Lavender Cold Foam
Hazelnut Croquant
Method
Pot de Creme
- 1
Prepare the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
- 2
Heat the Cream and Milk
In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, then remove from heat.
- 3
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined.
- 4
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- 5
Add Chocolate and Vanilla
Pour the tempered mixture back into the saucepan. Add the chopped chocolate and vanilla extract, and stir until the chocolate is completely melted and smooth.
- 6
Add Raspberries
Gently fold in the fresh raspberries.
- 7
Pour and Chill
Divide the mixture among individual ramekins or small cups. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Chocolate Lavender Cold Foam
- 8
Whip the Cream
In a mixing bowl, add the heavy cream, powdered sugar, lavender extract, and unsweetened cocoa powder.
- 9
Make the Foam
Using a hand mixer or whisk, whip the mixture until soft peaks form. Do not overwhip.
Hazelnut Croquant
- 10
Prepare the Sugar Syrup
In a saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves and the mixture begins to boil.
- 11
Add Hazelnuts
Add the chopped hazelnuts to the boiling sugar syrup. Stir continuously until the mixture turns a golden caramel color.
- 12
Cool and Break
Pour the caramelized hazelnuts onto a silicone mat or parchment paper. Allow to cool completely, then break into small pieces or shards.