The Whitney's desserts featured in 'Best of Detroit' list - Mid-South News, Weather, Traffic and Sports | FOX13

The Whitney's desserts featured in 'Best of Detroit' list

Posted: Updated:
(WJBK) -

Get this recipe courtesy of Chef Jason Gardner from The Whitney, one of the restaurant's featured at this year's Hour Detroit's "Best of Detroit" party. Learn more at www.soundboarddetroit.com.


Pots de Creme
Ingredients:
• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 1/2 to 2 teaspoons instant-espresso powder*
• 6 large egg yolks
• 2 tablespoons sugar

Method:
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours

The Whitney Salted Carmel

Ingredients:
• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 1/2 to 2 teaspoons instant-espresso powder*
• 6 large egg yolks
• 2 tablespoons sugar

Method:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

  • Recipe CollectionMore>>

  • Sindbad's Pickerel Picatta

    Sindbad's Pickerel Picatta

    Friday, April 18 2014 6:04 AM EDT2014-04-18 10:04:00 GMT
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
  • MorningsMorningsMore>>

  • Sindbad's Pickerel Picatta

    Sindbad's Pickerel Picatta

    Friday, April 18 2014 6:04 AM EDT2014-04-18 10:04:00 GMT
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
  • Votes could bring 'Gang Related' premiere to Detroit

    Votes could bring 'Gang Related' premiere to Detroit

    Thursday, April 17 2014 9:15 AM EDT2014-04-17 13:15:01 GMT
    Vote for a chance to bring a free advance screening of 'Gang Related' to Detroit.
    Vote for a chance to bring a free advance screening of 'Gang Related' to Detroit.
  • Kam's Corner: Mary's Diaper Cake Boutique

    Kam's Corner: Mary's Diaper Cake Boutique

    Thursday, April 17 2014 8:39 AM EDT2014-04-17 12:39:55 GMT
    Made with love from one mom to another. Local businesswoman and mother Mary creates very unique, one-of-a-kind diaper cakes designed for moms to be.
    Made with love from one mom to another. Local businesswoman and mother Mary creates very unique, one-of-a-kind diaper cakes designed for moms to be.
Powered by WorldNow

WHBQ-TV | Fox 13
485 S. Highland St.
Memphis, TN 38111

Main Station: (901) 320-1313
Newsroom: (901) 320-1340

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices