This week’s Tuesdays with Dorie recipe from Baking Chez Moi was meant to be Lavender White Chocolate Pots de Crème but I went the “Bonne Idée” route (the ideas Dorie posts in the sidebars for recipe variations etc…).
As I explained in last week’s Tuesdays with Dorie post, “I’m not a huge fan of floral notes like lavender and violet in my food. It reminds me of perfume (I think my nana used to wear a violet perfume and I just can’t get beyond that idea when I see/ taste strong florals in food). In France I do have culinary lavender oil which I’ve used before in these galettes and I enjoyed them – mostly because I couldn’t really taste it – but that oil is in my kitchen in France, not here and I just didn’t want to buy another thing I probably wouldn’t use much of so I looked for inspiration in my kitchen.” This week, I found mint – which was perfect as Dorie’s Bonne Idée was Mint-White Chocolate.
A pot de crème is a baked custard, and I’ve made many of them before. I even had a recipe ready for In the French kitchen with kids but it didn’t make the cut. I prefer flavours like coffee or chocolate for my pot de crème so I was interested to see how white chocolate fared. I made a tiny (read: two 1/3 cup sized pots) desserts but didn’t get around to eating it until a couple of days later. By this stage, the silky custard had firmed right up in the fridge so I gave it a whisk to loosen the mix (much like you would with crème pâtissière before you use it) and the texture improved.
The flavour? SUPER sweet. And with mint, it kind of reminded me of toothpaste (sorry, Dorie!). The tartness of the lime wasn’t strong enough against the sweetness of the white chocolate. A nice experiment but I’ll stick to my preferred flavour of coffee for these 🙂
Get the recipe for Dorie Greenspan’s Lavender White Chocolate Pot de Crème on page 360 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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