Pots de Crème with Merlot Ice Cream

Pots de Crème with Merlot Ice Cream

Recipe by ElmarieCourse: sweet

It 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.
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