Post by kickingfrog on Jan 30, 2011 15:19:47 GMT
Dark chocolate & cherry ‘creme brulee’.
Serves 8
Ingredients
500g very dark cherries (eg Morello), stoned.
Grated zest 1 lemon
500g creme fraiche
500g dark GF chocolate, finely chopped
about 250g caster sugar
125g unsalted butter, diced.
Put cherries into bottom of 8 small ramekin dishes & sprinkle on lemon zest.
Ganache:
Use food processor to make chocolate into fine powder.
Put chocolate into heatproof bowl.
Scald creme fraiche in a pan -allow to boil & rise up.
Pour a tablespoon on to chocolate & mix well.
Keep adding creme fraiche, a spoonful at a time, mixing thoroughly.
When all the creme faiche is mixed in add butter.
Mixture should be warm enough to melt butter though it will take a
few minutes to beat in so no lumps left.
Pour the ganache over the cherries & chill 2 hours.
Caramel topping
Heat sugar & 6 tablespoons of water in a pan until you have a bubbling caramel mixture.
Let settle briefly, then spoon carefully over the chilled pots of ganache.
It should set instantly as soon as it comes in contact with the cold mixture.
Best served immediately.
From OFM January 2003 (Chantal Coady recipe)
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Serves 8
Ingredients
500g very dark cherries (eg Morello), stoned.
Grated zest 1 lemon
500g creme fraiche
500g dark GF chocolate, finely chopped
about 250g caster sugar
125g unsalted butter, diced.
Put cherries into bottom of 8 small ramekin dishes & sprinkle on lemon zest.
Ganache:
Use food processor to make chocolate into fine powder.
Put chocolate into heatproof bowl.
Scald creme fraiche in a pan -allow to boil & rise up.
Pour a tablespoon on to chocolate & mix well.
Keep adding creme fraiche, a spoonful at a time, mixing thoroughly.
When all the creme faiche is mixed in add butter.
Mixture should be warm enough to melt butter though it will take a
few minutes to beat in so no lumps left.
Pour the ganache over the cherries & chill 2 hours.
Caramel topping
Heat sugar & 6 tablespoons of water in a pan until you have a bubbling caramel mixture.
Let settle briefly, then spoon carefully over the chilled pots of ganache.
It should set instantly as soon as it comes in contact with the cold mixture.
Best served immediately.
From OFM January 2003 (Chantal Coady recipe)
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