Chocolate creme brulee with cherries

1 Servings

Ingredients

Quantity Ingredient
6 ounces Semisweet chocolate
2 cups Heavy whipping cream
4 Egg yolks; beaten
¼ cup Superfine sugar
¾ pounds Bing cherries; pitted
⅔ cup Water
¼ cup Superfine sugar
2 teaspoons Arrowroot
2 teaspoons Ice water
2 tablespoons Kirsch
4 Maraschino cherries; for garnish, (up TO 6)

Directions

CHERRIES

This is a intensely chocolate creamy indulgence you can make ahead. It's topped with a thin layer of crisp caramel while waiting underneath is a velvety chocolate cream and a cherry surprise.

Preheat oven to 400 degrees F.

Place the cherries, water and superfine sugar in a saucepan over moderate heat. Stir to dissolve the sugar, then bring to the boil, reduce the heat and simmer for 3 minutes. Mix the arrowroot with the cold water and stir into the cherries. Stimmer for 2 minutes, stirring occasionally. Stir in the kirch and let cool.

Meanwhile, in a saucepan, carefully melt the chocolate with the cream and mix. Bring to a boil, then let cool slightly. Pour the chocolate cream into the beaten egg yolk and whisk. Strain the mixture.

Equally divide the cherries among the individual ramekins. Spoon the chocolate cream to fill. Bake in oven for about 10 minutes in a bain marie (or until a skin forms on top). Let cool. To finish, heat the broiler.

Sprinkle each with an even layer of superfine sugar. Place the ramekins under the broiler as close to the heat source as possible. Broil for about 2 minutes or until the sugar melts, bubbles and caramelizes. Remove from broiler and let cool . The caramel will form a crisp layer on top. Chill.

Before serving decorate with one single stemmed cherry on top. (Serving suggestion: offer him your cherry to eat.) Recipe inspired by Anne Willan.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 10, 1998

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