Edible Monterey Bay

CREMA INGLESE ARAGUANI CON EVOO Y SALES DEL MAR

By Michael Jones, chef at the Cachagua General Store

Crema Inglese

Yields about 750 ml or 25 ounces by volume, or 6 to 8 servings

Traditional Basque recipe, adapted by Cachagua General Store. Chocolate, olive oil and salt trigger the same neurotransmitters. This is our most popular desert. Super easy.

100 grams egg yolk (about 5 to 6)
200 grams 60% + chocolate (such as Valrhona Araguani)
8 ounces whole organic milk
10 ounces organic cream (not ultra-pasteurized)
Vanilla bean
5 ounces sugar
Baguette
8 ounces Excellent Extra Virgin Olive Oil (California Olive Ranch Arbequina or Arbosana)
Murray River pink salt, Cyprus black lava salt, Hawaiian coral salt

  1. Heat the milk, cream, sugar and vanilla bean (split) in a heavy pan to 180°F, stirring occasionally to dissolve the sugar. Let cool to room temperature. Strain out the vanilla bean (can be used twice).
  2. Whisk in the egg yolks, and re-heat the mixture to 180°F, stirring constantly with a wooden spoon. Quickly pour the hot mixture over the chocolate and blend with an immersion blender, or whisk like hell.
  3. Pour the chocolate into a steel or glass dish, cover and chill overnight.

Presentation:

  1. Bias cut the baguette very thin and gently brown with olive oil in a pan or on a griddle.
  2. Take a large tablespoon and draw it across the surface of the cold chocolate to make a good sized curl.
  3. Drop on the plate.
  4. Garnish the outside rim of the plate with the three salts in separate lines or piles.
  5. Pour a few tablespoons of Arbequina over the chocolate curl, and garnish with the crouton resting vertically on the chocolate.

The chocolate mixture will last 2 to 3 weeks in a good refrigerator.

It is better if given a few days in the fridge to cure.

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