Pots de Crème with Merlot Ice Cream
Pots de Crème with Merlot Ice Cream
Course: sweetIt is almost Valentines day and what can be more luscious and seductive than silky smooth chocolate with a hint of the warmth spice notes of mixed spice and creamy merlot ice cream served with the utmost love fruit…..figs.
Ingredients
1 cup fresh cream
1 cup milk
Vanilla pod, halved
4 egg yolks
1 tablespoon corn flour
½ cup sugar
Pinch of salt
½ teaspoon mixed spice
200g 70% Honest chocolate
2 tablespoons mulberry jam
- Backsberg Merlot ice cream (serves 4-5)
1 bottel of Backsberg merlot
2 cups cream
½ cup sugar
1 cup milk
4 egg yolks
Vanilla bean, split in halve
Directions
- Pots de crème (serves 4-5)
- Place the broken chocolate in a heat proof bowl and set aside.
- Bring the cream, milk and vanilla pod to a slow boil in a heavy based saucepan.
- Whisk the egg yolks, corn flour, salt, mixed spice and sugar together.
- Pour the heated milk mixture over the egg mixture and whisk together. Pour the mixture back into a heavy-bottomed medium saucepan over medium heat. Cook stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula. Pour over the chocolate and stir until all the chocolate is incorporated.
- Add the mulberry jam.
- Divide the chocolate mixture among ramekins and refrigerate until set, about 2 hours.
- Backsberg Merlot ice cream (serves 4-5)
- Reduce the bottle of Backsberg Merlot to a syrup liquid. Pour the bottle into a large pot and simmer over low heat until it is reduced to one cup of liquid.
- In a medium pot, whisk together the sugar, cream, milk and vanilla bean that is halved and scrape out the vanilla seeds.
- Stir constantly while cooking over medium heat until it begins to steam, but before it boils.
- Beat your egg yolks. Remove the vanilla pod add the cream very slowly to the egg yolks very slowly so that they do not curdle.
- Once you have added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon it is done. Stir in the reduced wine.
- Let it cool completely in the fridge for an hour or two. Add to your ice cream maker and freeze until you are ready to serve it.