415 – Chocolate Cream With Preserved Lemons / كريم بالشكلاطة و الحامض مصير
- 3 oz (90 grams) chocolate of dark chocolate (60-70% cocoa content)
- 1/2 cup (10 cl) heavy cream
- 1/2 cup + 2 tablespoons (15 cl) milk
- 2 egg yolks (large eggs)
- 2 tablespoons (30 grams) granulated white sugar
- 1/2 preserved lemon (rind only – either cut in large pieces to be removed from cream, OR finely chopped into small pieces to be kept in the cream)
1- Remove the preserved lemon pulp and slice the rind into large pieces… We are only using the rind; keep the pulp for another recipe.
2- Chop the dark chocolate into small pieces of love!
3- Separate the egg yolks from the egg whites… for this recipe, we only need egg yolks, use the egg whites for breakfast the next day!
4- Add the sugar to the egg yolks, and whisk together until smooth.
Pour the milk and heavy cream in a saucepan, and cook on medium heat until they reach a boiling point
5- Add a little bit of the milk-cream mixture to the egg yolk mixture, and whisk quickly. Keep adding the hot mixture little by little and whisking until all is combined. If you add the hot liquid at once to your egg yolks, you will end up cooking them into scrambled eggs… so be careful!
6- Pour back the mixture in the saucepan, and cook on low heat for around 10 minutes.
7- Do not go anywhere… stay close and keep stirring with a wooden spoon constantly. The mixture should never boil, it has to stay below 85 C degrees. If it gets too hot, remove from the heat for a few seconds then bring it back.
8- The cream is ready when it becomes thick, and leaves a path on the back of spoon when your draw your finger across.
Congratulations! You just made Crème Anglaise..
9- Pour the cream through a sieve over the chocolate. Whisk.
Congratulations! Now you just made Chocolate heaven.
10- Add the preserved lemon rinds to the chocolate cream and let infuse for at least 30 minutes.
Then remove them.
11- or.. if you are adventurous, instead of big pieces, finely chop the preserved lemon rinds into small pieces, and keep them in the cream as a surprise!
12- Pour the chocolate cream into cups and refrigerate for at least 1 hour (or better, overnight)