Pots de creme leopardo
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mascarpone cheese; * see note |
| ¼ | cup | Sugar |
| 3 | tablespoons | Orange Liqueur |
| 2 | tablespoons | Heavy Cream |
| 2 | ounces | Miniature chocolate chips |
| 6 | ounces | Semisweet Chocolate Chips |
| 1¼ | cup | Light Cream |
| 2 | Egg Yolks | |
| 1 | dash | Salt |
| Toasted Almonds | ||
Directions
FIRST LAYER
SECOND LAYER
* original recipe called for ricotta cheese.
FOR THE FIRST LAYER: In a bowl combine well ricotta cheese, sugar, liqueur, heavy cream, and chocolate. Fill 12 small remekins half full.
FOR THE SECOND LAYER: In a very saucepan combine chocolate pieces and light cream. Stir over low heat until blended satin smooth. Mixture should be fairly thick, but keep it from boiling. Beat egg yolks and a dash of salt until thick. Gradually stir the chocolate mixture into the eggs. Spoon on top of the ricotta mixture. Chill at least 4 hours. Garnish with toasted almonds.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Dr. Susan Hartman
Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis <ebburtis@...> on Dec 29, 97