Doris Kwon of Newport Coast tasted victory when she won the Z’Tejas Charity Dessert Contest with her Bittersweet Chocolate Chile Creme de Pot, which reigned supreme over more than 20 other entries! The contest was a part of the Z’Tejas 3-week annual Chile Fest, and Kwon’s winning dish was then featured on the restaurant’s menu during the festivities from September 2-21, form which a portion of sales were donated to the Cystic Fibrosis Foundation. Congratulations Doris! We look forward to seeing and hearing more of your delightful creations. (Pictured from left to right – Executive Chef Danny Stevens, Veronika Quinn, Doris Kwan)
Doris’s winning recipe…
Serves 8 and hosts an unbelievably rich and decadent flavor!
BITTERSWEET CHOCOLATE CHILE CREME DE POTS
2 1/2 Cheavy cream
11 oz. good quality bittersweet chocolate (preferably Valrhona), chopped
6large egg yolks
1 tpure vanilla extract or paste
1/2 tsalt
1/2 tground cinnamon
2 tpowdered red chile pepper
Freshly whipped cream and chocolate shavings for garnish
Procedure:
1. In a medium saucepan, heat the cream with the chocolate.Stir constantly until mixture is melted and smooth.Add the salt, vanilla and chile pepper and simmer for an additional minute.Set aside and cool slightly.
2. In a mixer, beat the egg yolks until light and fluffy, about 2 min.Slowly place the beaten egg yolks into the chocolate mixture stirring constantly with a wooden spoon.Heat the entire mixture over a low heat for about 5 minutes or until the mixture thickens up and coats the back of the spoon.
3. Pour into dessert ramekins or a wine glass.Serve immediately or dessert may be refrigerated for up to 3 days.Before serving, top with a dollop of freshly whipped cream and chocolate shavings.
This dessert may be served warm or cold… Delicious!
