POT DE CREME
Milk Chocolate and Orange
- 125 g Emborg Full Cream Milk
- 1 pcs Orange zest
- 20 g Glucose
- 6 g (160 bloom) Gelatin powder
- 20 g Water
- 20 g Orange juice
- 200 gr Milk chocolate chopped
- 180 gr Emborg Whipping Cream 35%
Yield - 565 g
In a pot, mix the milk, orange and glucose and bring to boil - let this infuse 40 minutes - then strain and reheat.
Chop the milk chocolate into small pieces and keep in a heat proof bowl.
In a micro wave safe container, let the gelatin powder bloom in the water-orange juice mix. When bloomed, heat the mix in 2 - 3 15 second bursts in the micro wave oven until melted and combined. Mix this into the reheated milk mixture.
Pour the warm spiced milk and gelatin mixture over the chocolate and leave a moment before stirring smooth.
Whip the cream to soft peaks and fold in to the chocolate mixture - pour in to selected serving moulds and chill to service.