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Chocolate pots
Clementine syrup & crème fraîche
Clementine syrup & crème fraîche
Serves 12
Cooks In1 hour 10 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
Calories 441 22%
Fat 30.3g 43%
Saturates 17.8g 89%
Sugars 37g 41%
Salt 0.3g 5%
Protein 5g 10%
Carbs 38g 15%
Fibre 2.5g -
Of an adult's reference intake
Ingredients
- 300 g quality dark chocolate (70%)
- 200 g unsalted butter
- 300 g golden caster sugar
- 5 large free-range eggs
- SYRUP & TOPPING
- 8 clementines
- 2 tablespoons golden caster sugar
- 12 teaspoons crème fraîche
recipe adapted from
Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Method
- Preheat the oven to 160ºC/325ºF/gas 3.
- Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes.
- In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined.
- Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups.
- Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.
- Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan.
- Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon.
- Remove from the heat and leave to cool to room temperature. For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. Heaven.