Chris Davy
For the chocolate pot:
400ml milk
250ml double cream
200gm chocolate
Four egg yokes
45gm caster sugar
A few drops (half a teaspoon) of vanilla essence - not vanilla flavouring
For the blueberry compote:
200gm blueberries
Juice of one lemon
20gm caster sugar
One whole vanilla pod
Pre-heat the oven to 140°C (gas mark 1).
To cook and serve the chocolate pot you will need six ramekins. First, in a bowl, beat the eggs, sugar and vanilla essence until creamy. Gently heat the milk and cream together in a pan until boiling. Reduce the heat and add the chocolate until it melts. Immediately, pour the milk and cream onto the eggs and sugar, whisking as you do so.
Divide the mixture equally into the ramekins and place them in a roasting dish into which you then pour hot water, half way up the ramekins. Place the roasting tin in the oven and bake until set. How long? It depends on a number of factors but probably around 20 to 30 minutes. Allow to cool.
To make the blueberry compote, place all the ingredients into a pan and, stirring, bring to the boil. Remove the vanilla pod and allow to cool.
To serve, place the chocolate pot onto a plate with, perhaps, some fresh fruit (strawberries are sublime with chocolate) and serve the blueberry compote alongside.
