Baking with Spring Herbs
Basil & Chocolate Pots of Cream
Ok, you are going to think that basil and chocolate is a weird combination. But you must try it in his unique dessert ! Everyone is use to basil in Italian foods. But basil is incredibly versatile and this recipe proves it. Basil gives this chocolate ‘cream’ dessert an herb nuance . The basil flavor is infused into the cream and, when on your palate, it stays behind the bittersweet chocolate . You can taste the basil, but it remains aloof. This ‘pot of cream’ is not as light as a mousse or viscous as a typical, traditional American style pudding. When its done, the cream is dense like a Creme Brulee. This is a great recipe to add to a chocolate lover’s desert repertoire.
Basil and Chocolate Pots Ingredients:
1 Cup fresh basil leaves.
3/4 Cup heavy whipping cream
3/4 Cup whole milk
1/4 cup sugar, or Splenda
4 oz. bittersweet chocolate, finely chopped
1 Tbsp. unsweetened natural cocoa powder
1 Tsp. real vanilla extract
1/8 Tsp. Salt
6 large egg yolks
1 Tbsp. whole wheat pastry flour
1) In a saucepan over medium heat, combine the basil, cream, and milk. Bring to a simmer. Remove from the heat, cover and steep for 40 minutes.
2) Pour basil mixture through a fine sieve into a bowl. Squeeze the basil to rid of all its liquid; discard the basil.
3) Put the cream mixture back into the saucepan over medium heat. Add in the sugar, chocolate, cocoa powder, vanilla, and salt. Stir constantly– while adding– until all ingredients have combined. Remove from heat.
4) In a small bowl, whisk together the egg yolks and flour. Slowly pour a small ladle full of the warm chocolate mixture into the egg mixture, and whisk quickly. This will help temper the eggs, making sure they do not “scramble” in your chocolate mixture, but rather meld in smoothly. Once you have brought the eggs up to temp, pour them into the saucepan with the chocolate mixture and whisk to combine.
5) Arrange 4 ramekins in the bottom of a roasting pan. Ladle the chocolate mixture into each ramekin. Pour enough warm water into the roasting pan to come half way up the sides of the ramekins. (I like to put the roasting pan with the filled ramekins in the oven first, before filling the roasting pan with water. Then I use a teapot to fill the pan with the necessary amount of water. This helps to keep from spilling water all over the place, or get water into the chocolate pots.)
6) Cover the pan with aluminum foil before closing the oven door.
7) Bake at 350 F. for 35-40 minutes, you want the centers of each pot to still be slightly wobbly.
8) Cool the Pots for 30 minutes while still in the roasting pan, then pull them out, cover each with plastic wrap, and refrigerate for 2-3 hours.
Lavender Icing:
The French have been cooking with lavender for centuries. Adding some to an icing mix really is a fantastic (and easy) way to change things up. It’s a great recipe to impress guests with, especially when it used on cupcakes.
Ingredients:
1/3 cup whole milk
1/2 a Tsp. dried lavender or 1/4 Tsp. lavender extract
2 Cups Confectioners’ sugar
Violet gel-paste food coloring
Bring Milk and dried lavender (if using) just to a boil in a small saucepan. Remove from heat, and let steep for 10 minutes. Strain, and discard lavender. If using the extract, bring milk up to just a boil, remove from heat, allow to cool and add extract into milk. Whisk in the sugar until you have a smooth consistency. Add food coloring until you get it to your desired shade. Use immediately.
Note: This is more like a glaze, then a frosting. I love it on chocolate cupcakes. I like to put several coats of this glaze over the cupcakes, allowing each application to dry a few minutes before adding the next coating.
Enjoy!
