Raspberry Pots de Crème

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Raspberry Pots de Crème! A taste of France is knocking on the door, and it arrives at your table in a little porcelain dish. The rich dark chocolate, with a hint of liqueur, satisfies that sweet craving at the end of a meal. Top off each pot de crème with luscious whipped cream, fresh raspberries, and a mint sprig for an extraordinary dessert that is sure to please. 

RASPBERRY POTS DE CRÈME

Ingredients:

2 large eggs, room temperature 

4 tablespoons sugar

Pinch sea salt

2 cups semi-sweet chocolate morsels

4 tablespoons bourbon whiskey or preferred liqueur 

1 1/3 cups half and half

1 pint raspberries, fresh

1/4 cup raspberry jam

Whipped cream

Mint sprigs

Instructions:

In a blender combine eggs, sugar, salt, chocolate chips, and bourbon whiskey. Blend to break up chocolate. In a small saucepan, bring milk to a boil. Do not scorch. Pour milk into blender while it is running. Blend 1 minute to cook eggs and dissolve chocolate. Immediately pour into small coffee cups or porcelain ramekins. Refrigerate 3-4 hours until firm. Warm the raspberry jam for 20 seconds in the microwave oven. Add fresh raspberries to make a sauce. To serve, place a dollop of whipped cream over the chocolate. Spoon raspberry sauce over whipped cream. Garnish with fresh mint sprig.

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