White Pepper Pots de Crème with Rhubarb Cherry Compote
White Pepper Pots de Crème with Rhubarb Cherry Compote Photography by Yvonne Duivenvoorden
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 403 |
| pro | 5 g |
| total fat | 32 g |
| sat. fat | 19 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 271 mg |
| sodium | 36 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 5 |
| vit A | 36 |
| vit C | 3 |
| folate | 12 |
Subtle and aromatic spices lend themselves to this dessert's creamy texture without the usual pepper heat. When available, fresh sour cherries can be substituted for frozen in the compote.
Ingredients
- 1 tbsp white peppercorns
- 5 cloves
- 1 star anise
- 2 cups whipping cream
- 5 egg yolks
- 1/3 cup granulated sugar
- 1 recipe Rhubarb cherry compote
Preparation
In small dry saucepan, toast peppercorns, cloves and star anise over medium heat, stirring often, until fragrant, about 5 minutes. Pour in cream and bring to simmer; cover and set aside to steep for 10 minutes.
In bowl, whisk egg yolks with sugar; gradually whisk in cream mixture. Strain through fine sieve into large glass measure; skim off any foam. Divide among six 6-oz (175 mL) ramekins or custard cups. Place in large shallow pan; pour enough boiling water into pan to come halfway up sides of ramekins.
Bake in 325°F (160°C) oven until edges are set but centres still jiggle and knife inserted in centres comes out creamy, about 35 minutes. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Serve with Rhubarb Cherry Compote.
Source : Canadian Living Magazine: May 2007
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