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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Samson's Chocolate-Blood Orange Pots De Creme   
    Categories: Citrus, Dairy, Chocolate, Desserts   
         Yield: 5 Servings   
       
   MMMMM--------------------CANDIED BLOOD ORANGE-------------------------   
         1 c  Granulated sugar   
         1 c  Water   
         1    Blood orange; sliced 1/8"   
              Thick   
      
   MMMMM-----------------------POTS DE CReME----------------------------   
        10 oz Bittersweet chocolate   
     1 1/2 c  Whole milk   
     1 1/2 c  Heavy cream   
       1/2 tb Blood orange zest   
       1/2 c  Granulated sugar   
         1 ts Kosher salt   
         6 lg Egg yolks   
      
   MMMMM---------------------WHIPPED MASCARPONE--------------------------   
       1/2 c  Mascarpone   
         1 tb Honey   
         1 ts Blood orange zest   
       1/2 ts Kosher salt   
       
     MAKE THE CANDIED BLOOD ORANGE: Set the oven to   
     250oF/121oC and line a sheet pan with a silicone baking   
     mat. In a medium saucepan, combine the sugar and water   
     over medium-high heat. Bring to a boil and cook until   
     the sugar dissolves, 1 to 2 minutes.   
        
     Add the blood orange slices and reduce to a simmer; cook   
     until the slices are translucent, 8 to 10 minutes. Using   
     a slotted spatula, transfer the slices in a single layer   
     to the prepared sheet pan. Bake until dried and crisp,   
     50 minutes to 1 hour. Let cool completely.   
        
     MAKE THE POTS DE CReME: Place the chocolate in a blender   
     and set aside. In a medium saucepan, bring the milk,   
     cream and orange zest to a simmer over medium heat.   
        
     Meanwhile, in a small bowl, whisk together the sugar,   
     salt and egg yolks until the sugar has dissolved and the   
     mixture is light yellow and thick. Whisk about 1 cup of   
     the simmering cream into the egg yolk mixture to temper,   
     then add it all back into the pot. Cook, stirring   
     constantly with a wooden spoon, until the custard is   
     lightly thickened so it coats the back of the spoon, 5   
     to 6 minutes.   
        
     Pour the custard over the chocolate in the blender and   
     blend until smooth. Divide the mixture between five   
     8-ounce ramekins, smoothing the tops with an offset   
     spatula, then refrigerate until chilled and set, 2   
     hours.   
        
     Meanwhile, make the whipped mascarpone: In a medium   
     bowl, combine all the mascarpone ingredients. Whisk   
     until the mixture holds a stiff peak.   
        
     TO SERVE: Spoon a dollop of the whipped mascarpone over   
     each pot de creme and stick a candied blood orange wheel   
     about a third of the way into the surface, then serve.   
        
     RECIPE FROM: https://www.tastingtable.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The food at school cafeteria isn't awful. It's digestively challenged   
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