My friend, Tanya, is the only friend I’ve ever made over Instagram. Who would have thought social media would actually foster a real life connection? In addition to being a beautiful soul, she and her husband make one talented executive chef and executive pastry chef team.
Currently, Tanya and her husband, Scott, head up the Lighthouse Bar & Grill in Bellingham, Washington. And, when Tanya posted this recipe to Instagram, I convinced her to let me share it. I assure you, friends, it is as yummy as it looks and makes an elegant holiday dessert. Cheers!
Chocolate Cherry Pots de Crème with Meringue Kisses
Serves 4
1 1/2c heavy cream
1/2c whole milk
4oz 70% Theo dark chocolate, finely chopped
4 egg yolks (reserve the egg whites for the meringue garnish)
4T sugar
1/2 teaspoon Jacobsen sea salt
Optional garnishes include Orasella cherries, meringue kisses (recipe below), whipped cream, chocolate shavings, and/or chocolate pearls
Preheat oven to 300 degrees.
In a heavy saucepan, bring cream and milk to a simmer. Whisk in chopped chocolate until smooth making sure there are no visible pieces. Turn off heat.
Whisk together the yolks, sugar and salt in a stand mixer on medium speed. Slowly pour the hot chocolate mixture into the yolk mixture. Pouring slowly is important to avoid cooking the eggs. Once complete, strain through a very fine mesh sieve into a large measuring cup or bowl.
Divide amongst four 4-ounce espresso cups or small oven proof ramekins. Set filled cups in a large roasting pan that has been positioned on the center rack of the oven. Create a water bath within the pan by adding hot tap water halfway up the sides of the cups. Cover the pan with foil. Use a fork to prick holes in the foil to allow steam to vent.
Bake 30-35 minutes until edges of the pots de crème are lightly set, but, center is still jiggly — it will set completely as it cools. Transfer cups to a wire rack. Once cool, cover with plastic wrap and refrigerate at least 3 hours.
Before serving, garnish pots de crème with Orasella cherries, some of the Orasella cherry syrup and your choice of chocolate shavings, meringue kisses, whipped cream and/or chocolate pearls.
Meringue Kisses
I may be one of the few people in Seattle who owns a gas oven. After many attempts, I have discovered that meringues are not meant for us gas oven owners as the temperature isn’t low or consistent enough. Maybe you’re lucky and own an electric oven. If so, we gas oven owners will bake our meringues virtually with you and stick to topping our pots de crème with whipped cream.
120 grams room temperature egg whites (4 egg whites left over from the pots de crème)
240 grams super fine bakers sugar
Preheat the oven to 400 degrees Fahrenheit.
Line a rimmed baking sheet with parchment paper. Pour the sugar in a thin layer onto parchment and bake for about 5 minutes until edges of the sugar just begin to melt.
Meanwhile, clean out the bowl of a stand mixer with vinegar to remove any fat that might still be in the bowl from other baking. Wash the bowl with soapy water and dry it thoroughly. Pour egg whites into the bowl. Fit your mixer with a whisk attachment and whisk the egg whites on low allowing bubbles to form. Increase speed to high and continue whisking until soft peaks form. You should be able to turn the bowl upside down without the egg whites falling out.
Remove the sugar from the oven and begin whisking the egg whites again at high speed. Add one big spoonful of heated sugar at a time, ensuring that the whites come back to stiff peaks after each addition. Discard any sugar that has melted.
Once the sugar is added, continue to whisk for 5 minutes. You should be able to rub the mixture between your fingers and not feel any grains of sugar. At this point, the sugar has melted into the egg whites cooking them.
Decrease oven temperate to 200 degrees Fahrenheit. Line baking sheet with parchment paper or silpat. Put meringue mixture into a piping bag fitted with a 402 star tip. Pipe meringue onto parchment or silpat.
Bake meringue kisses for 30 - 40 minutes until they are dry to the touch, but, not yet browned. Cool kisses then store in an airtight container for 1-2 weeks.