Morrison Senior Living LeadingAge Illinois Exhibit

On the 29th and 30th of April we had our exhibit at the LeadingAge Illinois conference. We tempted attendees with our salted white chocolate pot de crèmes with berry jelly, dark chocolate bark with quinoa and dried fruit imprinted with our new logo. We also offered mango lassie (mango puree with yogurt) and green tea with pineapple and mint. Chef Davis Knight prepared the bark with 70% cacao from Ghana.  Our offerings were made with ingredients that have antioxidant and digestive properties. We had a great time connecting with our clients and colleagues.

Pot de Crème with Berry Jelly

Serves 4 (I recommend a margarita, martini or Champagne flute)

1 C    fresh berry puree, strained (any berry will work)

2 TB  sugar

1 Ea  lemon, juiced

1 Ea  gelatin sheet

1 C    water for soaking gelatin

1 C   heavy cream

3 Ea  egg yolks

2 oz  sugar

1 C   high quality white chocolate chips

1 tsp ground cardamom (other spices can be substituted)

Garnish

course ground sea salt

chocolate croquants or wafers

For the Jelly-

Soak the gelatin sheet in water for 2-3 minutes

Combine the puree, lemon juice, and the 2 TB of sugar in a 4 qt sauce pan and bring to a simmer

Pull the gelatin sheet out of the water and shake off excess water

Add the sheet to the puree and stir rapidly until it is dissolved, about 1 minute

Pull the pan from the heat and let it cool so the mixture is warm not hot

Fill each glass with 1/4 c of the mixture and place in the refrigerator for one hour

For the Chocolate-

Bring the cream and cardamom to a simmer in a 4 qt sauce pan

Meanwhile combine egg yolks and the 2 oz of sugar in a medium mixing bowl

Whisk well until sugar and egg are combined

Pull the cream from the stove

Pour one ounce of cream into the sugar mixture and whisk rapidly

Continue the last step one ounce at a time until all of the cream and egg mixture is combined

Pour the mixture back into the sauce pan and place on medium heat

Whisk continuously until sauce thickens and you can coat the back of a metal spoon

(make sure you don't over cook or the sauce will curdle)

When the sauce is ready remove it from the heat immediately and add 1 c of chocolate chips

Whisk until all of the chocolate is incorporated into the sauce

Let the mixture cool so it is warm not hot

Portion 1/4 of the chocolate mixture on top of the jelly and refrigerate for 2 hours

Garnish with a touch of sea salt, chocolate croquants or fresh berries.

  

Christopher Moore

Regional Executive Chef-

Presbyterian Homes

Westminster Place