The Whitney's desserts featured in 'Best of Detroit' list - Fox 2 News Headlines

The Whitney's desserts featured in 'Best of Detroit' list

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(WJBK) -

Get this recipe courtesy of Chef Jason Gardner from The Whitney, one of the restaurant's featured at this year's Hour Detroit's "Best of Detroit" party. Learn more at www.soundboarddetroit.com.


Pots de Creme
Ingredients:
• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 1/2 to 2 teaspoons instant-espresso powder*
• 6 large egg yolks
• 2 tablespoons sugar

Method:
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours

The Whitney Salted Carmel

Ingredients:
• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 1/2 to 2 teaspoons instant-espresso powder*
• 6 large egg yolks
• 2 tablespoons sugar

Method:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

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