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Ginger Pots de Crème with Black Tea Gelée, Grapefruit & Crushed Meringue

December 19th, 2016

Ginger Pots de Crème with Black Tea Gelée, Grapefruit & Meringue

Ginger Pots de Crème with Black Tea Gelée, Grapefruit & Meringue

Happy Holidays, everyone! I’ve been looking for a decadent dessert to serve with a special holiday meal, and have decided that this would be perfect for New Year’s Eve. The sweet, creamy ginger custard which stars in this dish is beautifully offset with the bitterness of black tea, the grapefruit provides a refreshing, sour bite which cuts through the richness of the custard, and the crushed meringue adds a lovely textural contrast. Best of all, it’s wonderfully easy to make with the assistance of my trusted Instant Pot pressure cooker.

Ginger Pots de Crème with Black Tea Gelée, Grapefruit & Crushed Meringue
makes 4 servings

Ginger Pots de Crème
1 cup heavy cream
3/4″ piece ginger, minced
3 large egg yolks
4 tbsp brown sugar
2 tbsp white sugar

Bring cream & ginger to a gentle boil over medium-high heat.
Remove from heat, cover and steep for 20 minutes.
In a bowl, mix together the egg yolks and both sugars, whipping until the mixture forms smooth yellow ribbons.
Strain the cream, and stir into the egg mixture.
Divide the mixture into 4 ramekins, and cover the top of each ramekin with aluminum foil.
Fill the insert of an electric pressure cooker with 1 cup water, and add the steaming rack. Arrange ramekins in the pressure cooker and close the lid.
Cook on high pressure for 10 minutes, and allow a natural pressure release for another 10 minutes, before venting fully and removing the ramekins.
Take the foil off the ramekins and let cool to room temperature, then cover and chill thoroughly in refrigerator.

Black Tea Gelée
2/3 cups very strong black tea, warm
2 tsp sugar
1 tsp powdered gelatin

Mix together the tea, sugar, and gelatin until fully dissolved.
Let cool to about room temperature, then divide among the ramekins.
Chill thoroughly, at least 3-4 hours.

Crumbled Meringue
1 large egg white
5 tbsp caster sugar

In a very clean bowl with very clean beaters, whip the egg white until it forms soft peaks
Gradually add the sugar, and whip until the egg white forms stiff peaks and is glossy. Make sure that the sugar is fully dissolved (it should not have a grainy texture).
Spread thinly onto a baking tray lined with parchment paper.
Bake at 200F for 2 hours, or until dry.
Break into pieces, and crush gently.

To assemble:
Grapefruit sections from one grapefruit (yields about 12 sections)

Just before serving, arrange 3 grapefruit sections in each ramekin.
Add a large spoonful of crumbled meringue, and serve immediately.

Ginger Pots de Crème with Black Tea Gelée, Grapefruit & Meringue

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