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Asian Aromatic Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Spiced Chocolate Pots de Crème
PREP TIME: 5 mins
COOKING TIME: 10 mins
SERVES: 0
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
340g Essential Cuisine Crème Anglaise Mix
1.5litres whole milk
500g double cream
60g Essential Cuisine Dark Mexican Seasoning
800g dark chocolate, melted
100g grated dark chocolate, to garnish
Method...
1. Mix together the milk, cream & Essential Cuisine Dark Mexican Seasoning.
2. Pour into a large saucepan, adding the Essential Cuisine Crème Anglaise Mix. Bring to the boil slowly, whisking continuously.
3. When thickened pour in the melted chocolate. Mix well.
4. Pour into the PIDY cases, we used the mini tartlets range. Let them cool then cover and place in the fridge overnight.
5. Garnish with the grated chocolate, and toppings of your choice and serve.
