Almond and Blood Orange Pot de Creme
Courtesy of Phillip Simonson, Chocolate Lab
16 oz coconut milk
8 oz almond milk
1/4 tsp agar agar
2/3 cup cocoa powder
1 tsp madagascar vanilla
1/2 cup pure cane sugar
4 blood orange zest (substitute tangelo)
1/4 lb unsalted butter (room temp)
4 large eggs
2/3 cup blood orange juice
Pinch sea salt
1 1/2 cup sugar
1 cup slivered almonds toasted
Zest oranges and add to a food processor with sugar. Pulse until the zest is very fine. Cream butter and add sugar and zest. Add eggs one at a time until fully incorporated, then add the orange juice.
Heat mixture and low heat until thickened. Remove from heat and cool in refrigerator.
Mix almond and coconut milks and sugar in a sauce pan. Heat on low. Add in agar agar, cocoa powder and vanilla. Cook until the cocoa has fully incorporated into the milks. Chill in refrigerator.
Allow both the curd and chocolate layers to chill for two hours or over night. To plate, use mini trifle cups and layer the dessert with chocolate, add a layer of slivered almonds, then the curd, more almonds and finish with the chocolate.
Allow dessert to sit for three hours to fully set. Top with whipped cream, brûlée blood orange, candied orange, chocolate and slivered almonds.