{Holiday Recipe #1: Earl Grey Tea and Lavender infused Chocolate Pot de Cremes with Lemon Whipped Cream}

There’s only ONE more week till Christmas which means lots of last-minute shopping and the start of my annual holiday baking (and excessive treats consumption). My oven and Kitchenaid mixer have been working overtime this past weekend as I prepare my “edible winter survival kits” I’m handing out as a part of everyone’s gifts this year.  

This week on my blog, I’m going to share a new recipe each day until Christmas of all the goodies I’m making. So without further adieu, here is Chocolate and Ginger’s Holiday Recipe #1: Earl Grey Tea and Lavender infused Chocolate Pot de Cremes with Lemon Whipped Cream.

It starts with heavy cream and half and half  together in a pot and brought to a simmer. When the cream comes to a gentle boil, remove the pot from the heat and steep three bags of good quality Earl Grey Tea and a couple of tsps of culinary lavender…cause I’m fancy like that.

Next, chop up 4oz (1/2 cup) of good quality chocolate. I used the last of my 60% Valrhona chocolate discs (splurge purchase as Cookbook Cooks Co.) and some Ghiradelli dark chocolate chips.

In a small bowl, whisk together the egg yolks with sugar. Slowly stream the warm cream into this eggy mixture while whisking simultaneously (we don’t want scrambled eggs here).

Then add this to the chocolate. Let it sit for about a minute while the chocolate melts, then whisk the thick chocolate mixture until it’s glossy and smooth.

Spoon this into ramekins or espresso cups (I got these at Crate and Barrel) and top with some chopped pistachios for a hit of colour and crunch and pop these into the fridge to chill and set (about an hour) or till you’re ready to eat. Meanwhile you can lick the spatula and bowl to tie you over.

The earl grey tea and lavender really adds a sophisticated and interesting dimension to the creamy dark chocolate. The result is a thick, rich and decadent ganache that will have your everyone swooning.

When you are ready to serve, let them sit for about 30 minutes at room temp then top them with a dollop of the lemon whipped cream (which really compliments the tea and lavender) and get ready to impress your guests! I brought these over to an impromptu “Ladies Night In” at a friend’s place last night and they are a big hit.

They sound super fancy, taste amazing and are SUPER easy to make (but your guests don’t need to know that). Bon appetit 🙂

You can try other fun variations on the flavour to suit your palate, here are some suggestions:

  • peppermint oil  with crushed candy canes
  • espresso with cocoa nibs
  • orange oil and cardamom
  • chai spice with candied ginger
  • cayenne pepper, ancho chili and cinnamon for an aztec variation
  • matcha tea with black sesame seeds

Earl Grey Tea and Lavender infused Mini Pot de Cremes with Lemon Whipped Cream

Makes six small mug servings (filled halfway) or 4 small ramekins

  • 3/4 cup heavy cream
  • 1/2 cup half and half
  • 3 bags of earl grey tea or 3 tsps of loose leaf
  • 1.5 tsp culinary lavender
  • 2 egg yolks
  • 3 tablespoons cane sugar
  • 1/8 teaspoon salt
  • 4 ounces bittersweet chocolate (60-70% cacao mass)
  • 1/4 cup crushed pistachios

Lemon Whipped Cream:

  • 1/3 cup heavy cream, whipped to soft peaks
  • 1 tbsp powdered sugar
  • zest of one lemon
  • lavender (to garnish)

In a small saucepan, heat the heavy cream and  half and half  until bubbling around the edges and steamy. Add the earl grey tea bags (tea labels removed) and lavender to the cream and cover and set aside to steep for 20 minutes.

Place the chocolate in a medium bowl or quart-sized measuring cup and place a fine-mesh strainer over the bowl.

Whisk together the yolks, sugar and salt in a medium bowl. Secure the bowl on a damp cloth. Re-heat the cream until bubbling around the edges again, then, whisking constantly, slowly dribble the hot dairy into the yolk mixture until you have added it all. Return the mixture to the pot and cook the custard over medium-low heat, stirring constantly with a heatproof rubber spatula or wooden spoon, until thickened to the consistency of heavy cream, 175-180ºF, about 5 minutes. Immediately pour through the strainer and into the chocolate.

Let sit for a minute or two to melt the chocolate, then gently whisk to combine. The mixture will be thick. Pour into 4 ramekins or 6 mini mugs/cups. Chill in the fridge for at least an hour or two to firm up.

To serve, let the custards sit at room temperature for about 30 minutes to soften. Top each with a healthy dollop of the lemon whipped cream and crushed pistachios.

Comments
2 Responses to “{Holiday Recipe #1: Earl Grey Tea and Lavender infused Chocolate Pot de Cremes with Lemon Whipped Cream}”
  1. Mallory says:

    These look so wonderfully rich. I love the addition of pistachios with chocolate, not to mention it adds some crunch to contrast with the silkyness of the pot de creme.

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