Hazelnut & Chocolate Crème Pots
- 1 large pear peeled and cut into small wedges
- 400 ml hazelnut milk OR 400ml can coconut milk
- 1 teaspoon pure vanilla extract
- 150 g good quality dark chocolate I used locally-crafted Hogarth Chocolate
- 3 free-range egg yolks
- pinch of sea salt
- Preheat oven to 150C. Place 6 x 1/2 cup ramekins into a shallow baking tray.
- Divide pear evenly between the ramekins.
- Combine the hazelnut milk (or coconut milk) and vanilla in a saucepan and bring to a simmer. Remove from the heat and add the chocolate, whisking until melted.
- In a bowl whisk together the egg yolks and salt to combine. Slowly pour in the chocolate mixture whisking constantly. Pour evenly into the ramekins. Pour boiling water into the baking tray to come half way up the sides of the ramekins. Place the tray in the middle of the oven and bake for 30-35 minutes until set around the edges. There will be a little wobble in the middle of the chocolate pots, however they will firm up as they cool. Best served cold.
It may seem early to be sharing my 2016 Calendar with you today being (only just) August 2015. However, since I wrote and photographed the recipes for the calendar in February, I have already been waiting a long time to share it with you. After the success of my self-published 2015 Calendar, this year I teamed up with local publishers Potton & Burton (formerly Craig Potton Publishing) to produce my 2016 Calendar. I am thrilled to work alongside Robbie and his team as their attention to detail is exceptional (last year they won NZ publisher of the year!). The look and feel of the calendar is very professional, and each copy even comes with a handy A4 envelope for sending as a Christmas gift (it weighs under 200g so it can be sent overseas for around $3.00).
My Homegrown Kitchen 2016 Calendar is similar to the 2015 edition with a few improvements on the fonts and text size. The digital production was overseen by myself and my graphic-design sister Ana, and then we handed it over to Potton & Burton for printing and distribution around NZ. My 2016 Calendar can be ordered online and it is also available from bookstores and calendar retailers around the country.
The recipes found in the calendar pages are all new, showcasing seasonal produce with variations for gluten and dairy-free where applicable. It has been such a joy hearing that others have been cooking my recipes throughout the months of the 2015 Calendar. I hope you will find as much enjoyment in another year of delicious recipes hanging on your kitchen wall!