The last time the public heard of Cameron Bailey, he was competing as a finalist at the Pillsbury Bake-Off last spring. (Remember his exciting last-second sprint to the judges' table televised on The Martha Stewart Show?)Now he's back in the culinary spotlight, winning the Utah's Own cooking contest at the Utah State Fair. Here's his winning recipe:
Orange Stick Pot du Crèmes
Ingredients
§ 12 ounces, weight Semi-SweetChocolate Chips
Instructions
Ina pan on the stove over medium-high heat mix together 1 cup of Winder Farmsheavy cream and Stephens Hot Chocolate powder. Stir until combined and heat just until boiling. Remove from heat.
Turnblender back on MEDIUM and remove the circular disk from the blender lid andvery slowly pour in the hot chocolate. (It is essential that your hot chocolatebe very hot in order for the final product to be the right consistency andtexture.) Blend for a minute or so until mixture is smooth and fairly free ofvisible bits of chocolate.
Dividethe mixture among ramekins or serving dishes. Place in the refrigerator uncovered for at least 3 to 4 hours orovernight to set.
Garnishwith sweetened Winder Farms whipped cream and pieces of Sweet’s Orange Sticks.
Utah’s OwnProducts Used
Hiç yorum yok:
Yorum Gönder