|
Makes 4 servings
8 tablespoons sugar
1 tablespoon unsalted butter
Pinch of salt
1 1/2 cups heavy cream
7 ounces semisweet or bittersweet chocolate, finely chopped
2 1/2 cups milk
1 tablespoon Szechuan peppercorns, crushed
1. Warm a small saucepan over medium-low heat. Sprinkle 5 tablespoons of the sugar into the pan, a little at a time; adding more as the sugar melts. When the caramel has turned a deep golden brown, add the butter, salt and 1 cup of the heavy cream; bring to a boil, stirring to dissolve the caramel. Refrigerate for at least 6 hours or preferably overnight.
2. Put the cooled cream into the bowl of a mixer fitted with the whisk attachment and whip until medium peaks form. Refrigerate.
3. Put the chocolate in a medium bowl. Bring the milk, remaining 1/2 cup heavy cream, and the remaining 3 tablespoons sugar to a boil in a medium saucepan. Add the peppercorn and remove from the heat. Cover and let infuse for 15 minutes. Strain the liquid through a fine-mesh sieve into a saucepan and bring to a boil. Pour over the chocolate and stir until the chocolate has melted and the mixture is smooth. Strain through a fine-mesh sieve into a bowl.
To Serve:
Ladle the soup into warm soup bowls and serve topped with a dollop of the caramel whipped cream.
Back to top
|
|
