Chocolate Earl Grey Bisque
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This devine creation of cream, spice, tea, and chocolate was created for The Cultured Cup by renown Dallas chef, Sharon Hage.
Ingredients:
- 1¼ cup whole milk
- 2¾ heavy cream
- 1/3 cup sugar
- ½ tsp salt
- 1 tsp whole black peppercorns
- 1 piece star anise
- ½ piece small cinnamon stick
- 1 tsp Earl Grey, preferably French Blue by Mariage Frères
- 2 tsp vanilla extract
- ¼ cup coffee liqueur, preferably kahlua
- 6 oz high quality, bittersweet chocolate, cut in small pieces
Instructions:
- In stainless steel sauce pan, combine all ingredients through the vanilla extract. (The Kahlua and chocolate will be incorporated later).
- Bring mixture to a simmer, stirring occasionally.
- Remove mixture from the heat, cover tightly, and let flavors infuse for about one hour.
- In the meantime, melt chocolate over a pot of barely simmering water, set aside in a warm place.
- Bring milk mixture back up to a simmer.
- Add the melted chocolate and whisk to combine thoroughly.
- When mixture is completely incorporated, pour through a fine mesh strainer and discard solids.
- Whisk kahlua into soup and serve warm. (May be reheated).
- Home made marshmallows or biscotti are a great garnish!
NOTE: This soup needs a cup of Earl Grey to stand up to the spice.
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