| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Sugar |
| 1/4 |
c |
Unsweetened Cocoa Powder |
| 2 |
tb |
Sifted Cornstarch |
| 1 |
ts |
Unflavored Gelatin |
| 1 |
c |
Half-and-Half |
| 1 |
c |
Evaporated Skim Milk |
| 2/3 |
c |
Whole Milk |
| 2 |
|
Jumbo Egg Yolks lightly beaten |
| 2 |
ts |
Vanilla Extract |
| 1/4 |
c |
Heavy Cream; whipped |
| 1 |
tb |
Chopped blanched Pistachios OR – |
| 6 |
|
Candied Violets |
INSTRUCTIONS
OPTIONAL TOPPING
In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk and
whole milk; whisk vigorously to blend. Set the pan over moderately low heat
and cook, stirring constantly with a wooden, until the mixture just boils
and is thickened and smooth, about 10 minutes.
Blend a little of the hot mixture into the beaten egg yolks, then stir the
warmed egg yolks back into the pan. Cook over moderately low heat, stirring
constantly, for 3 to 4 minutes. The mixture must not boil or the eggs will
scramble. Remove from the heat and stir in the vanilla. Set the saucepan
on a rack to cool for 10 minutes, stirring frequently to prevent a skin
from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de cr.me cups or white
porcelain ramekins and let cool completely. Cover each cup with plastic
wrap, then refrigerate at least 5 hours, or overnight.
Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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