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Coffee Petits Pots
I use aromatic Kona coffee from Hawaii in these petits
pots. It’s expensive but worth it. This is a bracing,
refreshing dessert – like a very rich cup of iced coffee.
Be sure to strain the infused cream several times in order
to remove all the coffee grounds. These can be made
several days in advance. Don’t wrap the individual
ramekins in plastic wrap, since it might cling to the
surface of the custard and ruin the smooth, shiny top.
Instead, store the petits pots in a deep container with a
cover that doesn’t come in contact with the desserts.
Serves 8
Preheat the oven to 350 degrees. Whisk the egg yolks and
sugar together in a large bowl. Set aside.
Combine the heavy cream and coffee in a medium saucepan,
and bring to a boil. Remove the pan from the heat and let
stand 5 minutes. Then pour the mixture through a fine-mesh
strainer into a large bowl. Strain it twice more into the
cleaned bowl, making sure that no grounds remain in the
mixture.
Slowly whisk the coffee-infused cream into the egg
mixture. Continue whisking until smooth. Pour the custard
through a fine-mesh strainer into eight 6-ounce custard
cups or ramekins.
Line a roasting pan with a few sheets of brown paper or
newspaper. Place the ramekins in the pan and carefully
transfer the pan to the oven rack. Add enough hot tap
water to the pan to reach three fourths of the way up the
sides of the ramekins. Place an upside-down sheet pan or
cookie sheet over the roasting pan to cover it. Bake until
the custard is firm around the edges but still jiggly in
the center, 1 hour.
Remove the pan from the oven and allow the petits pots to
cool in the water for 45 minutes. Then transfer the
ramekins to a wire rack and let cool completely. Place the
ramekins in a deep container, and cover the container so
that the cover does not touch the surface of the petits
pots. Refrigerate overnight or up to 3 days. Serve
chilled.
Recipe from Dessert
University: More Than 300 Spectacular Recipes and
Essential Lessons from White House Pasty Chef Roland
Mesnier
By Roland Mesnier with Lauren Chattman (Simon & Schuster;
July 2004; $40.00/Hardcover; ISBN: 0-7432-2317-9). |
