- 6
Ingredients
- For the Pots de Creme
- 5 * 5 millilitres (1 teaspoon) gelatin
- 45 * 45 millilitres (3 tablespoons) water
- 225 * 225 grams (8 oz) white chocolate, finely chopped
- 60 * 60 millilitres (1/4 cup) unsalted butter
- 3 * 3 eggs, lightly beaten
- 125 * 125 millilitres (1/2 cup) 35% cream, warm
- 60 * 60 millilitres (1/4 cup) milk, warm
- For the Jelly
- 5 * 5 millilitres (1 teaspoon) gelatin
- 310 * 310 millilitres (1 1/4 cups) passion fruit juice
- 30 * 30 millilitres (2 tablespoons) sugar
- 125 * 125 millilitres (1/2 cup) fresh strawberries, finely diced
- 1 * 1 millilitre (1/4 teaspoon) Szechuan peppercorns, crushed
Preparation
Step 1
Directions
For the Pots de Creme
1. Pour the water in a bowl and sprinkle the gelatin onto it. Let soften for 5 minutes.
2. In a double boiler, melt the chocolate and butter. Off the heat, whisk in the eggs. Add the cream and milk. Return to the burner and, whisking constantly and taking care to scrape the bottom and corners of the pan, continue cooking until slightly thickened. Add the gelatin and stir until completely dissolved.
3. Pour the mixture into 6 flared-rim cups or cocktail glasses. Refrigerate for about 3 hours.
For the Jelly
1. In a small saucepan, sprinkle the gelatin onto 125 ml (1/2 cup) of the juice. Let soften for about 5 minutes. Add 15 ml (1 tablespoon) sugar and heat gently while stirring until the gelatin and sugar have dissolved. Add the remaining juice and stir well to combine.
2. Pour gently onto the pots de crème. Refrigerate for about 3 hours.
For Assembly
1. Shortly before serving, place the strawberries in a bowl and toss with the remaining sugar and the Szechuan peppercorns. Set aside for about 5 minutes to let the flavours meld. Mound the strawberries on each pot de crème. Serve immediately.