Red Velvet Pots De Creme with Poached Strawberries

20
Crystal Schlueter

By
@crystalschlu

This special dessert is perfect for sharing with a loved one on Valentine's Day. The recipe may look a bit difficult, but it is really quite easy. The hardest part is waiting for the pots de creme to chill!

Blue Ribbon Recipe

These red velvet pots de creme are light, velvety smooth and seem fancy enough to be served at a white tablecloth restaurant. If you're looking for a special holiday dessert that's not too heavy or sweet, try this. A dollop of whipped cream cheese topping is delicious on top of the red velvet creme. The strawberries cooked in champagne and served on the side is a nice complement to the dessert. They're sweet with a delicious citrus undertone. This dessert is just enough for two, so perfect for a couple's special occasion. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

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RED VELVET POTS DE CREME

1/2 c
half and half
1 c
heavy whipping cream
1 tsp
vanilla extract
1 Tbsp
grated semi-sweet chocolate
1 1/2 Tbsp
granulated sugar
2 large
egg yolks
1 pinch
salt
1/2 tsp
red food coloring

POACHED STRAWBERRIES

1/2 c
champagne
2 Tbsp
granulated sugar
1 c
sliced fresh strawberries
1/2 tsp
grated orange zest

WHIPPED CREAM

2 oz
softened cream cheese
2 Tbsp
powdered sugar
1/2 tsp
vanilla
1/2 c
heavy cream

GARNISH

extra whole berries

How to Make Red Velvet Pots De Creme with Poached Strawberries

Step-by-Step

  • 1Preheat the oven to 300 degrees F.
  • Adding half and half and heavy cream to a saucepan.
    2In a small saucepan add the half & half & 1/2 cup heavy cream. Heat mixture, whisking occasionally until it just barely comes to a simmer.
  • Adding chocolate to the saucepan.
    3Remove from heat & add 1/2 teaspoon vanilla & chocolate. Let sit for 1 minute.
  • Whisk together egg yolks and sugar.
    4In a medium bowl whisk together 1 1/2 tablespoons of granulated sugar with the egg yolks.
  • Whisking cream mixture until chocolate combined.
    5Whisk the cream mixture until chocolate is incorporated.
  • Slowly pouring cream into egg mixture.
    6Then slowly pour it into the egg yolk mixture, whisking constantly.
  • Whisking in salt and food coloring.
    7Whisk in the salt & food coloring.
  • Straining mixture through a sieve.
    8Strain the mixture through a fine-mesh sieve.
  • Pouring mixture into ramekins.
    9Pour into 2 small ramekins or oven-safe bowls. Place in a baking dish & pour in enough hot water to reach halfway up the sides of the ramekins.
  • Uncovered ramekins in the oven.
    10Cover with foil & bake for 25-30 minutes, or just until set but still soft.
  • Ramekins removed from the oven.
    11Remove pan from the oven & leave ramekins in the water bath until cool enough to handle. Cover ramekins with plastic wrap & chill for at least 3 hours or overnight.
  • Champagne and granulated sugar simmering in a saucepan.
    12In another small saucepan, add the champagne & 2 tablespoons of granulated sugar. Bring to a simmer.
  • Stirring in sliced strawberries and zest.
    13Stir in the sliced strawberries & orange zest.
  • Simmering until strawberries are soft.
    14Bring mixture back to a simmer & cook until berries are softened, but still holding their shape.
  • Beating heavy cream until soft peaks form.
    15Add the remaining heavy cream to a mixing bowl. Beat until soft peaks form.
  • Beating in cream cheese and powdered sugar.
    16Beat in the cream cheese, powdered sugar, & 1/2 teaspoon vanilla until smooth & thick.
  • Placing champagne strawberries into a small bowl.
    17Using a slotted spoon, place berries into two small bowls. Garnish with whole berries.
  • Pots de creme with strawberries and whipped cream on top.
    18Serve the pots de crème with a dollop of whipped cream and garnish with strawberries.

Printable Recipe Card

About Red Velvet Pots De Creme with Poached Strawberries

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free




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