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

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... The food at school cafeteria isn't awful. It's digestively challenged
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