Good Day Cafe: Easter dessert by Chef Eric Ripert

Good Day Cafe: Easter dessert by Chef Eric Ripert

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NEW YORK (MYFOXNY) - Chef Eric Ripert, owner of Le Bernardin, prepared milk chocolate pots de creme egg in the Good Day Cafe. Chef Ripert is taking part in an gala fundraiser for City Harvest. For more information on the event and how you can help the two million New Yorkers who face hunger yearly, visit CityHarvest.org

"Egg"

Milk Chocolate Pot de Creme, Caramel Foam, Maple Syrup, Maldon Sea Salt

Serves 4

The Egg Shells:

4 large brown eggs

fiber board egg carton, cut to size

The Milk Chocolate Pot de Crème:

Approximately ¼ Cup

1 egg yolk

1 tablespoon sugar

2 tablespoons heavy cream

2 ½ tablespoons whole milk

5/8 ounce milk chocolate, finely chopped

1/8 ounce (55%) dark chocolate, finely chopped

The Caramel Foam:

Approximately 1 Cup

½ (2g-sheet) sheet gelatin

¼ cup sugar

1 tablespoon water

¾ cup heavy cream

3 tablespoons plus 1 teaspoon whole milk

2 egg yolks

The Garnish:

1 teaspoon caramel sauce (basic recipe)

½ teaspoon maple syrup

Maldon sea salt to season

1. For the egg shells (in which the milk chocolate pot de crème will be cooked), carefully remove the tops from the eggs with an egg top cutter; reserve three of the yolks for later use. Rinse the empty shells in very hot water, carefully removing the remaining membrane inside the shells. Allow the shells to dry completely before using.

2. To prepare the milk chocolate pot de crème, first preheat the oven to 350º F. Whisk the yolk and sugar together in a small bowl. Combine the heavy cream and milk in a small pot; bring to a boil. Remove the cream/milk mixture from the heat and temper it into the egg mixture. Using a whisk, mix in the chocolate until it is well incorporated. Strain the pot de crème through a fine mesh sieve and cool it quickly over an ice water bath. Place the egg shells, cut side up, in a fiber board egg carton. Place the carton in a baking dish. Carefully divide the pot de crème evenly among the 4 egg shells, filling each about half way up the shell. Fill the baking dish with hot water, with just enough water to reach half way up the egg carton. Cover the dish with aluminum foil and bake the pot de crème at 350ºF for about 15-20 minutes, until the custard is set. Allow the pot de crème to cool to room temperature. Refrigerate until ready to use.

3. For the caramel foam, bloom the gelatin in ice cold water. In a small non-reactive pot, combine the sugar and water. Without stirring, cook the mixture over medium heat until all of the sugar has dissolved and the mixture turns a light golden brown color. Meanwhile, heat the heavy cream and milk together. Remove the sugar mixture from the heat and quickly whisk in the cream mixture. Whisk the sauce over low heat until the sugar is completely dissolved and the sauce is smooth. Remove the sauce from the heat and temper in the egg yolk. Continue to cook the sauce on low heat until it reaches 183ºF. Remove the sauce from the heat and whisk in the gelatin. Strain through a chinois. Chill in an ice water bath and store under refrigeration until ready to use. Shortly before serving, transfer the caramel foam base to a whipped cream maker and assemble according to manufacturer's instructions.

4. When ready to serve, place the filled egg shells in four porcelain egg cups. Drizzle ¼ teaspoon caramel sauce on top of the pot de crème in each shell. Using a the whipped cream maker, fill the remainder of each shell with the caramel foam, leaving a little indentation in the center. Drizzle 1/8 teaspoon maple syrup into the indentation on the foam, and sprinkle each egg shell with a few grains of Maldon sea salt.



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