Recipe - Chocolate Creme Brulee With Cherries

6 ounce Semisweet chocolate
2 cup Heavy whipping cream
4 Egg yolks; beaten
One fourth cup Superfine sugar

CHERRIES
Three fourths pound Bing cherries; pitted
2/3 cup Water
One fourth cup Superfine sugar
2 teaspoon Arrowroot
2 teaspoon Ice water
2 tablespoon Kirsch
4 Maraschino cherries; for
garnish, (up TO 6)

This is a intensely chocolate creamy indulgence you can make ahead. It's
topped with a thin layer of crisp caramel while waiting underneath is a
velvety chocolate cream and a cherry surprise.

Preheat oven to 400 degrees F.

Place the cherries, water and superfine sugar in a saucepan over moderate
heat. Stir to dissolve the sugar, then bring to the boil, reduce the heat
and simmer for 3 minutes. Mix the arrowroot with the cold water and stir
into the cherries. Stimmer for 2 minutes, stirring occasionally. Stir in
the kirch and let cool.

Meanwhile, in a saucepan, carefully melt the chocolate with the cream and
mix. Bring to a boil, then let cool slightly. Pour the chocolate cream into
the beaten egg yolk and whisk. Strain the mixture.

Equally divide the cherries among the individual ramekins. Spoon the
chocolate cream to fill. Bake in oven for about 10 minutes in a bain marie
(or until a skin forms on top). Let cool. To finish, heat the broiler.
Sprinkle each with an even layer of superfine sugar. Place the ramekins
under the broiler as close to the heat source as possible. Broil for about
2 minutes or until the sugar melts, bubbles and caramelizes. Remove from
broiler and let cool . The caramel will form a crisp layer on top. Chill.
Before serving decorate with one single stemmed cherry on top. (Serving
suggestion: offer him your cherry to eat.) Recipe inspired by Anne Willan.

http://www.w2.com/docs2/act/food/sugarplums/aphrodisiacs.html

Posted to recipeludigest by LSHW shusky@erols.com on Feb 10, 1998