Voatsiperifery pot de crème
This rich dish is simply sublime. Serve it in small portions.
Ingredients
1 ½ cup 35% cream
2 tsp Voatsiperifery pepper, cracked
2 Tbsp sugar
4 oz 60-70% black chocolate
3 egg yolks
2 Tbsp scotch/rum/cognac
Pinch of salt
Citrus lace, for garnish
Method
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1
Preheat oven to 325° F. Pour cream into a pot. Add cracked pepper and stir. Pour sugar into the center of the cream.
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2
Bring to a boil, stirring constantly. Simmer 5 minutes and let cool 5 minutes.
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3
Add chocolate and rest 1-2 minutes. Incorporate with a spatula.
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4
Beat egg yolks in a bowl and gradually incorporate hot cream. Filter through a sieve.
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5
Fill 6-8 ramequins. Place on a roasting pan and place in oven. Pour 1 cm of water onto the pan. Cook 12-15 minutes, until the center of the cream is no longer liquid. They should be “trembling.”
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6
Remove from bain-marie and let cool 20-30 minutes before refrigerating several hours. Serve garnished with long pepper citrus lace.
