Pots de Crème with Merlot Ice Cream

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

Pots de crème (serves 4-5)

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

 

Pots de creme with merlot ice cream - ElmarieBerry.com

 

Instructions

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.

2019-02-13T12:13:34+02:00 0 Comments

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