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White Chocolate
Pots de Crème
By
Emeril's Food Of Love Productions, Llc.
Copyright ©2001. All Rights Reserved
I
N G R E D I E N T S
1 cup heavy cream
3/4 cup whole milk
12 ounces white chocolate, finely chopped
6 egg yolks
1 cup Pomegranate Sauce
1 1/2 dozen Florentine Cookies
I N
S T R U C T I O N S
Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place
over medium heat and bring to a boil. Bring the water in a double boiler
to a simmer. Place the chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the melted chocolate.
Slowly pour the boiling cream mixture into the chocolate, whisking
constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4
minutes. Remove from the heat and transfer to a stainless steel bowl.
Cool in an ice bath, stirring constantly with a wire whisk to a
temperature of 90 degrees.
Pour the mixture into 8 - 10 pot de creme
cups or 4 oz. ramekins. Cover each with plastic wrap and refrigerate for
2 to 3 hours to set before serving. Spoon the sauce over the top of each
pot de creme and serve with the Florentines.
POMEGRANATE SAUCE
Recipe courtesy Emeril Lagasse, 2000
4 whole pomegranates
1/2 cup sugar
1/4 cup water
Remove the seeds from 2 pomegranates and set aside. Remove the seeds
from the other 2 pomegranates and place in a small saucepan with the
sugar and water. Bring to a boil. Boil until all of the seeds burst and
the mixture begins to thicken, about 10 to 15 minutes. Remove from the
heat, strain and allow to cool. Stir in the whole pomegranate seeds.
FLORENTINE COOKIES
Recipe from Every Day Is A Party, by Emeril Lagasse, with Marcelle
Bienvenu and Felicia Willett, published by William Morrow, 1999
1/4 pound butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Pinch salt
1 cup quick cooking oats
1 cup pecan pieces
Preheat the oven to 350 degrees. Line a baking sheet with parchment
paper. Cream the butter and sugar together with an electric mixer on
medium speed until smooth. Add the egg and beat until incorporated. Add
the vanilla, baking soda and salt and beat until smooth. In a food
processor or blender, combine the oats and pecan pieces and pulse
several times to grind. Add this to the creamed mixture and beat until
incorporated. The dough will be stiff and sticky. Drop by the
teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the
dough slightly with your fingertips. Bake for 6 minutes until lightly
golden. Remove from the oven and carefully roll the cookies into
cylinder shapes-like a cookie cigar while they are still hot. Cool
completely on wire racks.
Pots de
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