Dessert
Pot de Crème with Smoked Sea Salt
Truett Hurst Winery
113 Mill Street
Healdsburg, CA 95448
truetthurst.com
- RECIPE YEAR: 2013
- RECIPE BY: Peter Brown, Jimtown Store
- YIELD: Serves 8
- PAIRS WELL WITH: Truett Hurst Red Rooster Dry Creek Valley Zinfandel
Bold, dry-farmed, old-vine Zinfandel dances with creamy, spicy chocolate in this dessert. It’s a seductively sweet and savory way to wind down after a day of working or playing hard in wine country.
Ingredients:
- 1 cup Red Rooster Zinfandel
- 1/4 teaspoon cayenne pepper
- Pinch of freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups heavy cream
- 1/2 pound semisweet chocolate chips, shavings or wafers
- 1 tablespoon firmly packed brown sugar
- 4 egg yolks
- 2 teaspoons smoked Maldon sea salt
Directions:
In a small saucepan, combine the wine, cayenne, nutmeg, cloves and cinnamon and simmer until reduced by half. Whisk in the cream and bring to a simmer, then cover and remove from the heat. In a small double boiler, melt the chocolate with the brown sugar, stirring to combine. Whisk in the warm cream mixture. In a small bowl, beat the egg yolks. Add 4 tablespoons of the chocolate mixture, 1 tablespoon at a time, whisking throughout each addition. Whisk the yolk mixture into the chocolate mixture in the double boiler and cook over low heat, whisking, for 5 minutes. Strain the mixture through a fine-mesh sieve into a small pitcher. Pour into eight 1/2-cup ramekins and let cool for 10 minutes. Sprinkle the smoked sea salt on top. Refrigerate until set, at least 4 hours or up to overnight.
