17 hours ago
Saturday, July 4, 2009
Key Lime White Chocolate Pots de Creme and Elderflower Cupcakes
I keep reading that if you keep whipping your Italian Meringue Buttercream (IMBC), it will work. Just keep whipping, just keep whipping (a la Dorrie from Finding Nemo). Ok, ok. So I tried again, and after what seems like too much beating (regular buttercream can get over whipped), it finally looked right. The flavor still throws me off a teeny little bit, because it tastes so strongly of the butter, but I can get over that. The texture is so amazing, I could overlook anything else.
But now I have an IMBC with nothing to put it on, and lots of leftover egg yolks. I had a request for cupcakes, and I've been wanting to make pots de creme, so why not do both. Happy Fourth of July!
Key Lime White Chocolate Pots de Creme
10 oz white chocolate
1/2 c whole milk
1 c heavy cream
6 egg yolks
2 T granulated sugar
3 tsp key lime juice
Melt the white chocolate in a double boiler. While melting, combine the whole milk and cream in a pot, and heat until just before boiling. Whisk the yolks and sugar until light in color; add the melted white chocolate (it will act like it is seizing, but just keeping stirring, it will be ok). Slowly pour in the heated cream while whisking. Return the mixture to the stove, and continue cooking over medium heat until it coats the back of your spoon, stirring the whole time. Add the key lime juice. Strain the mixture into cups (to remove any bits of cooked egg). Let set up in the refrigerator at least 2 hours.
Italian Meringue Buttercream
2 egg whites
3 oz granulated sugar
2 T water
2 (more) T granulated sugar
6 oz unsalted butter, room temp
Bring 3 oz sugar and the water to 245 F in a pot. Meanwhile, start whipping the egg whites. After they are foaming, slowly add the 2 T sugar. Whip to firm peaks. When the sugar reaches 245 F, slowly pour it into the meringue, while still beating. Continue beating until cool, about 10 min. Add the butter, one tablespoon at a time. Continue beating, at least 5 min. It will "curdle" at first, but just keep going! Add flavoring (I added 2 T elderflower syrup.) Can be frozen and used later (it thaws beautifully).