Pots de Créme with an Iced Cider Gelée
This classic French dessert with a bit of a twist is modeled after a luscious variation I had at The Gilbert Scott in London several years ago. The dark chocolate custard is topped with a layer of ice cider gelée, whose tart apple underpinnings balance the creamy richness below. You’ll need some 6 ounce custard … [Read more…]