#6 of our Unexpected Cabernet Pairings
We hope you enjoy this fun version of classic campfire s'mores! These individual Pot-au-Crèmes with their salty-graham crusts, rich chocolate, and smoked brown sugar meringue were especially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.
12 each egg yolks
¼ cup sugar
1 pound bittersweet chocolate
4 cups heavy cream
1 pkg graham crackers
¼ pound butter, melted
For Meringue Topping
4 each egg whites
¼ tsp cream of tartar
¼ cup sugar
¾ cup smoked brown sugar (can use regular if you’d like)
For the Pot-au-Crème: Start by combining the egg yolks and sugar in a stainless steel bowl and whisking until the egg yolks start to lighten in color. Next, scald the heavy cream in a pot, then turn the heat to low and add chocolate. Whisk the chocolate and cream mixture until all the chocolate has melted. Then slowly add the chocolate mixture to the egg yolk and sugar mixture a ladle at a time until all incorporated. Pulse graham crackers in a food processor until they are fine crumbs. Add butter and process again. Then place a thin layer of bread crumbs in ramekin or whatever serving vessel you plan to use. Let crumbs cool in the container for about 10 minutes and then ladle in some of the chocolate mixture. Place the vessels into refrigerator and allow to cool overnight.
For the Meringue: Place the egg whites into a mixer with the cream of tartar and turn on high. Whilst whites are whipping, add sugar and smoked brown sugar. Let the mixture whip for about 2-3 minutes or until the whites are shiny in stiff peaks. When meringue is finished, you may either spoon them on top of the chocolate pot-au-crème or pipe them on with a pastry bag. Using a blow torch, slightly burn the top of the egg white meringue to resemble a toasted marshmallow. You may also serve with fresh, seasonal berries.