Red Velvet Pots De Creme With Poached Strawberries Food

RED VELVET POTS DE CREME WITH POACHED STRAWBERRIES

Steps:

• 1. Preheat the oven to 300 degrees F.
• 2. In a small saucepan add the half & half & 1/2 cup heavy cream. Heat mixture, whisking occasionally until it just barely comes to a simmer.
• 3. Remove from heat & add 1/2 teaspoon vanilla & chocolate. Let sit for 1 minute.
• 4. In a medium bowl whisk together 1 1/2 tablespoons of granulated sugar with the egg yolks.
• 5. Whisk the cream mixture until chocolate is incorporated.
• 6. Then slowly pour it into the egg yolk mixture, whisking constantly.
• 7. Whisk in the salt & food coloring.
• 8. Strain the mixture through a fine-mesh sieve.
• 9. Pour into 2 small ramekins or oven-safe bowls. Place in a baking dish & pour in enough hot water to reach halfway up the sides of the ramekins.
• 10. Cover with foil & bake for 25-30 minutes, or just until set but still soft.
• 11. Remove pan from the oven & leave ramekins in the water bath until cool enough to handle. Cover ramekins with plastic wrap & chill for at least 3 hours or overnight.
• 12. In another small saucepan, add the champagne & 2 tablespoons of granulated sugar. Bring to a simmer.
• 13. Stir in the sliced strawberries & orange zest.
• 14. Bring mixture back to a simmer & cook until berries are softened, but still holding their shape.
• 15. Add the remaining heavy cream to a mixing bowl. Beat until soft peaks form.
• 16. Beat in the cream cheese, powdered sugar, & 1/2 teaspoon vanilla until smooth & thick.
• 17. Using a slotted spoon, place berries into two small bowls. Garnish with whole berries.
• 18. Serve the pots de crème with a dollop of whipped cream and garnish with strawberries.

STRAWBERRY POTS DE CREME

Steps:

• Preheat oven to 275 degrees. In the container of a blender, combine strawberries, sugar and egg yolks. Process until pureed.
• Bring a kettle of water to a boil. Pass strawberry mixture through a fine sieve into a bowl. Add 1 cup cream and Cointreau. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
• Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, pour 1 or 2 tablespoons of cream on top of each custard, so that each time a spoonful is eaten, cream fills the hole.