 | Hibiscus Chocolate Pot de CrèmeAdrian Day-Murchison, Lead Chef Instructor, Le Cordon Bleu College of Culinary Arts, Sacramento, CA |
| • | 3 oz. The Perfect Purée Sweet Hibiscus, thawed |
| • | 9 1/4 oz. heavy cream |
| • | 4 egg yolks |
| • | 2 oz. sugar |
| • | 3 oz. bittersweet chocolate, chopped into small pieces |
| • | 1 cinnamon stick |
| • | 1/4 tsp. ground allspice |
| • | 1 vanilla bean, split and scraped |
Method: | |
| 1. | Chop chocolate and place into a bowl. Set aside. |
| 2. | Combine cream, cinnamon stick, allspice, cloves and vanilla bean. Bring to a boil. |
| 3. | Whisk together eggs and sugar. |
| 4. | Whisk cream into egg mixture to temper. |
| 5. | Return mixture back to pot on low heat and stir constantly until the mixture thickens and coats the back of the spoon. |
| 6. | Remove mixture from heat, remove cinnamon stick and pour over chopped chocolate. |
| 7. | Let the mixture sit for a minute before whisking then whisk until you don’t see any streaks and ingredients are combined. Whisk in Sweet Hibiscus blend. |