Pot de Crème with Raspberry Coulis
1 cups half-and-half
1 egg yolks, lightly beaten
1 tablespoons sugar
2 cups semi-sweet chocolate bits
2 tablespoons amaretto
1 tablespoons vanilla
pinch of salt
In a heavy saucepan, combine half-and-half, egg yolks and sugar; cook over medium heat stirring constantly until mixture reaches 160 degrees. Add chocolate and amaretto, remove from heat; add salt and vanilla. Spoon into four 4 ounce cups and chill. Invert onto plate with raspberry coulis. Garnish with chocolate curls if desired.
Raspberry Coulis
3 cups fresh or frozen raspberries
1/2 cup sugar
1 Tablespoon lemon juice
1 teaspoon corn starch
Puree berries and press through a fine mesh sieve; discard seed. Stir together cornstarch and lemon juice; combine with berry juice. Cool stirring constantly over medium heat until thickened and bubbly. Remove from heat the cool to room temperature. Makes about 1 cup