Tasty Diaries
Your weekly dose of culinary delights
Recipe by: me
Busy: 25 min, Total prep time: 25 min + 2 hours setting time
Serves: 8
Start with the blackberry coulis. Wash the blackberries, save 10 good looking ones for garnish and toss the others into a heavy bottomed saucepan with 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil and leave the fruits to bubble gently for about 10 minutes, crushing them with a fork.
Sieve the mixture to get a smooth syrup and pour the syrup into the bottoms of 10 small individual glasses or ramequins.
Mix the corn flour with the eggs. Once you have achieved a homogenous paste, add slowly a cup of the milk, stirring constantly to avoid lumps forming. Set aside.
Break the chocolate into chunks and toss into a saucepan with another cup of the milk, one tablespoon of sugar and the butter. Melt on low heat, stirring regularly until you get a smooth sauce.
Add the rest of the milk to the chocolate mixture and heat to the temperature of a warm bath.
At this stage, take off the heat and stir the egg mixture into the chocolate milk. Put back on medium heat and bring to slow boiling point while stirring constantly (5 mins). Cook for another 5 minutes until the milk mixture starts thickening, leaving about 1 mm thick marks on the spoon.
Take off the heat and pour delicately on top of the syrup in each glass.
Sprinkle a bit of sugar on top of each cream pot to prevent a skin from forming and leave to cool. Once at room temperature, place in the fridge. Allow the cream to chill and set for at least 2 hours and serve with a blackberry on top.
Melt in the mouth chocolate cream pots with blackberry coulis
30/07/2009
Generations of French children and adults have savoured all sorts of variations of this flavourful and melting little cream. That particular one has the polish of years of cooking by all the women in my family. In season, I like to pair it with a homemade blackberry coulis, which unlike explosive raspberries subtly enhances the chocolate and gives it a final touch of class.
Ingredients:
1l semi-skimmed milk
200 g good quality 70% cocoa dark chocolate
2 eggs
500 g blackberries
3 tablespoons sugar + a bit to sprinkle
1 tablespoon (15 g) butter
3 flat tablespoons corn flour
The quantities in the recipe make about 10 pots. These puddings are really delicious and keep well in the fridge so I find it a great shame to make them only for one meal. Plus I love the luxurious feeling of being able to finish off a weekly meal effortlessly with such a special homemade treat!
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