The Whitney's desserts featured in 'Best of Detroit' list - DC News FOX 5 DC WTTG

The Whitney's desserts featured in 'Best of Detroit' list

Posted: Updated:
(WJBK) -

Get this recipe courtesy of Chef Jason Gardner from The Whitney, one of the restaurant's featured at this year's Hour Detroit's "Best of Detroit" party. Learn more at www.soundboarddetroit.com.


Pots de Creme
Ingredients:
• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 1/2 to 2 teaspoons instant-espresso powder*
• 6 large egg yolks
• 2 tablespoons sugar

Method:
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours

The Whitney Salted Carmel

Ingredients:
• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 1/2 to 2 teaspoons instant-espresso powder*
• 6 large egg yolks
• 2 tablespoons sugar

Method:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

  • MorningsMorningsMore>>

  • Elwin and Company Fall Flavor Mac & Cheese

    Elwin and Company Fall Flavor Mac & Cheese

    Sunday, September 14 2014 12:02 AM EDT2014-09-14 04:02:38 GMT

    Fall is here, so it's time to spice up that old mac & cheese with some tastes of the season.

    Fall is here, so it's time to spice up that old mac & cheese with some tastes of the season.

  • Detroit Zoo: Giant Salamander

    Detroit Zoo: Giant Salamander

    Saturday, September 13 2014 6:02 AM EDT2014-09-13 10:02:50 GMT
    Fox 2 News Morning LogoFox 2 News Morning Logo
    Check out a giant salamander at the Detroit Zoo.
    Check out a giant salamander at the Detroit Zoo.
  • Morton's The Steakhouse tuna canapés

    Morton's The Steakhouse tuna canapés

    Friday, September 12 2014 11:49 AM EDT2014-09-12 15:49:11 GMT

    Get the recipe for tuna canapes courtesy of Morton's The Steakhouse.

    Get the recipe for tuna canapes courtesy of Morton's The Steakhouse.

Powered by WorldNow
Untitled

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000
fox5tips@wttg.com

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices