Skip to main content

Bittersweet Cremeux with Buddha’s Hand Crème Anglaise

I had fully intended to get all of my Thanksgiving recipes posted before the end of November. But we have spent almost every waking moment since getting out of our postage stamp-sized townhouse into our very own home. So, best intentions didn't translate too well. But I'm getting there. 

Since I poured two Halter Ranch wines for the dessert course, I figured that I needed to serve two desserts. Makes sense, right? I'll post tasting notes separately, but this chocolatey goodness was the perfect pair with Halter Ranch's El Pecado: Bittersweet Cremeux with Buddha's Hand Crème Anglaise. Oh, my.

Make both parts the day before you're eating. Assemble right before serving. And make your portions small, this dessert is decadent and potent.


Ingredients
For the Cremeux
  • 1-1/2 C organic heavy whipping cream
  • one 2" finger of Buddha's Hand Citron (click for an Intro to Buddha's Hand), sliced lengthwise in half
  • 2-1/2 C bittersweet or semi-sweet chocolate (use a good quality at whatever percent cacao you prefer)
  • 1-1/2 C plain full fat Greek yogurt
  • 1 T ginger syrup



For the Buddha’s Hand Crème Anglaise
  • 1/2 C organic whole milk
  • 1/2 C organic heavy whipping cream
  • one 2" finger of Buddha's Hand Citron, sliced lengthwise in half
  • 3 large egg yolks
  • 3 T organic granulated sugar
  • Buddha's Hand, grated for garnish


Procedure
For the Cremeux
Place 1-1/2 C organic heavy whipping cream in a sauce pan along with one 2" finger of Buddha's Hand Citron, sliced lengthwise in half. Heat the cream until it begins to bubble around the edges. Remove from heat. Let steep for 10 minutes.

Remove the finger from the cream. Bring to a bubble again. Add in 2-1/2 C chocolate chips or chunks and swirl until they are completely submerged. Let stand for 3 minutes. Then, with a whisk, blend till smooth - like you're making a ganache.

Place 1-1/2 C thick Greek yogurt in a mixing bowl. Stir in 1 T ginger syrup. Once the chocolate-Buddha's Hand cream is smooth, add it to the yogurt and syrup. Blend until completely combined.

Poured the cremeux into individual ramekins. Covered the pots with plastic wrap and let them set overnight.

For the Buddha’s Hand Crème Anglaise
Combine milk and cream in heavy medium saucepan. Add Buddha's Hand finger. Bring milk mixture to simmer. Remove from heat. Let steep for 10 minutes. Remove the finger.


Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, approximately 5 minutes. Be careful not to let it boil. Strain sauce into bowl. Cover and chill.

To serve, top the cremeux with a dollop of crème Anglaise and sprinkle with grated Buddha's Hand.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P