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Lobster and Truffles: A Decadent Feast for Two
Easy recipes for truffled potatoes, lobster and a chocolate pear dessert.
1 cup half and half
2 egg yolks
1 tablespoon sugar
Salt
1 1/2 ounces premium semisweet
chocolate (such as Scharffen Berger
or Valrhona), chopped
1/2 cup sugar
1/2 cup water
Whole mulling spices (such as star anise,
cinnamon sticks, peppercorns, nutmeg,
cardamom)*
1 vanilla bean, split lengthwise
1 large, very firm green pear
1. Heat the half and half in a saucepan just it until it starts to steam.
2. Whisk the yolks with sugar and salt. Whisk half of the hot cream into the yolks, then pour the egg mixture into the rest of the cream.
3. Cook over low heat, stirring with a wooden spoon, until thickened. Add chocolate and whisk to combine.
4. Pour crème into a bowl and press plastic wrap on to the surface to prevent a skin from forming. Cool in the refrigerator.
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1 Sharon // Mar 3, 2007 at 7:30 am
Nice recipes but Jeanne is correct. The recipes are not posted correctly and it is obvious that proof reading wasn’t done.
Amy, I think it is you that is being unfair.
2 amy // Dec 16, 2006 at 10:43 pm
Jeanne are you menstruating? Criticism works when it’s constructive.
3 jeanne // Dec 15, 2006 at 9:40 pm
You have your dessert recipe and potato recipe mixed together. Could you please separate these two and represent them as two separate recipes? Currently each contains parts of the other.
Interesting but confusing.
Good luck with that.