Look for out cheftestant Ash Fulk heating things up this season on Bravo’s Top Chef. He currently serves as the sous chef at Trestle on Tenth in Manhattan. Ash began his cooking career in Oakland, California and quickly realized he was a natural in the kitchen. He enjoys working with foods that are regional and seasonal and follows the motto “if it grows together, it goes together.” Here's a decadent recipe that he personally chose to feature on my blog:
Chocolate Pot de Creme
25.5 oz chocolate Chef Fulk thinks 58% is best, and likes the melting quality of Callebaut
2 cups milk
2 cups cream
Chop chocolate into small chunks, then place in heat-proof bowl. Heat cream and milk. Add yolks to chocolate. Stream cream slowly into chocolate egg mixture while whisking mixture. Whisk until all chocolate is melted. Use a sauce pot that has the same diameter as the bottom bowl with your chocolate mixture. Bring 2 cups water to a simmer. Place mixture over simmering water (double boiler). Stir, using a heat proof rubber spatula, making sure to scrape sides so chocolate does not burn. Stir for about 8 minutes, just until the mixture starts to thicken (this indicates that the eggs are cooked). Portion in to ramekins, chill until set. Garnish with whip cream. For a twist add 2 tsp lavender to the creme, to make lavender chocolate pot de creme.
Bio first printed in Next magazine.
Photo Credit: Bravo
Friday, August 21, 2009
In The Kitchen With Ash Fulk - Chocolate Pot de Creme
Posted by Peter Sherwood at 9:27 AM
Labels: Ash Fulk, bravo, Next magazine, nextmagazine.com, top chef, trestle on tenth
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