Friday, September 7, 2012

Friday Food Feature ~

Lavender Cream for Pots de Creme
  • 1/2 pint whipping cream
  • 2 Tbsp icing sugar
  • 1 tsp ground lavender buds
To make the lavender cream, whip the cream until just peaking. Fold in sieved sugar, along with the lavender. Cover and chill until time to serve. Serve the pots de creme with a dollop of lavender cream.

 Pots de Creme
1 cup (1/2 lb) softened butter (preferably unsalted)
3/4 cup sugar
8 ounces good quality, semisweet chocolate, melted
6 eggs
2 tablespoons of Grand Marnier Liquor (optional)
Sweetened whipped creme (optional)
candied violets (optional)

With an electric mixer or food processor, beat butter and sugar at high speed until well blended. Slowly pour in chocolate and continue beating until blended. Still at high speed, beat in eggs, one at a time, until thoroughly blended. If desired, mix in liqueur.

Spoon into 8-10 individual dishes. Cover and refrigerate for at least 4 hours or up to 3 days; freeze for longer storage.

Just before serving, garnish each dish with a dollop of fresh whipped cream and a candied violet, if desired. Makes 8-10 servings.

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