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150ml cream
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150ml Milk
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Vanilla seeds
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3 egg yolks
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60g castor sugar
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200g dark chocolatechopped (use 70%)
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125ml Crème Fraiche
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100ml cream
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20ml icing sugar
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Maldon Salt
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extra virgin olive oil
(Serves 4)
METHOD:
- Combine the cream, milk and vanilla in a saucepan and place on medium heat – bring to a simmer.
- Beat together the egg yolks and sugar until pale and thick.
- Add the hot cream to the egg yolks, mix well and return to the saucepan.
- Stir continuously (with a whisk) until the mixture coats the back of a spoon (be careful not to overcook).
- Remove from the heat and add the chocolate. Stir very well until the chocolate has melted.
- Pour the chocolate mixture into serving 4 jars (+-150 ml).
- Refrigerate until completely chilled and set.
- Whip the crème fraîche, icing sugar and cream to soft peaks and spoon on top of the chocolate pots.
- Sprinkle with a small amount of Maldon salt and drizzle generously with olive oil.
