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Chocolate Pots de Creme with Passion Caramel, Candied Ginger and Lichees
ON DINE CHEZ NANOUChocolate Pots de Creme with Passion Caramel, Candied Ginger and Lichees
On dine chez Nanou
Description
Exotic fruit embedded in a chocolate gelatin. Featuring both passion and lychee fruit, you’ll get a mixture of sweet, creaminess, with just a hint of hot spice from the ginger. The flavors are intense – you may want to have water on hand. Dial this up for your boss when you need to impress, but be warned, once word gets around, everyone will be clamoring for your recipe. You will want to make this often.
Ingredients
Directions
- First, prepare the passion caramel. In a heavy saucepan, slowly cook 100 grams of granulated sugar to make a light caramel. Off the heat add the 35 milliliters of heavy cream and the passion fruit juice (warning, projections may occur).
- Whisk well and cook over low heat again if necessary, to obtain a homogeneous caramel.
- Add 25 grams of diced salted caramel and mix until fully blended. Refrigerate for at least for 2 hours.
NutritionView More
| Calories640Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium110mg5% |
| Potassium320mg9% |
| Protein6g12% |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber1g4% |
| Sugars61g122% |
| Vitamin A30% |
| Vitamin C20% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.