The weather in New York has been crazy lately. Last weekend it was in the high 80's-90's and I was remembering how intense the heat here can be, and then today it was 60. Of course I totally did not dress appropriately for 60 degree weather, wearing a sun dress and leather strappy sandals, and was freezing all day long. It's hard deciding on outfits when the weather varies by 30 degrees every day. I'm so excited that this weekend is Memorial Day Weekend, the true kick-off to Summer in my book. Summer is my favorite time in the city, even though I spent a lot of weekends away at the beach. The city feels peaceful and reminds me of when I first moved here after college.
Speaking of, next weekend is my college five year reunion which is so crazy!! Although college doesn't seem like it was that long ago, I feel like I have changed so much since the day I graduated. Moving to New York after college signified so many changes for me - getting a full time job and starting this blog a couple years later. I'd always loved food (I mean, who doesn't?) but having my own apartment with a kitchen space and getting introduced to so many restaurants and cuisines in the city changed my whole perspective on food and cooking. Having a creative outlet has always been important to me, but I think moving here and experiencing so many different things helped my passion for food, baking, creating recipes, photography, and food styling really blossom. I'm happy to say that since graduating college I still feel like the same person - I just feel like now I have a better understanding of my own interests and hobbies, and who I truly am. I'm excited to catch up with friends at reunion, but also looking forward to seeing what the next five years brings!
On a recent trip to the Carroll Gardens Greenmarket I found fresh bunches of chamomile flowers, so I immediately picked one up even though I wasn't sure what I wanted to do with them. I thought back to the Point Reyes workshop and the amazing earl grey pots de creme we had one night for dessert, and decided to recreate them. I didn't have the recipe but after researching online a bit, they seemed fairly easy to make. Using coconut milk definitely quickened the process, since it firms up when refrigerated. These were so good, chocolately, and completely satisfying after a long day at work.
Rose & Chamomile Chocolate Pots de Creme
Put the chocolate and egg into a blender and let sit. In a medium sauce pan, heat coconut milk in until very hot but not boiling. Add in rose and chamomile simple syrup, a pinch of salt and stir.
Turn the blender on low and slowly pour the hot coconut milk mixture into the blender. Blend until the chocolate is completely melted, and the mixture is smooth and thick.
Pour into serving cups and refrigerate until set, about 2 hours. Once it's set, remove from the fridge and top with whipped ricotta, rose petals, pistachios and cacao nibs.
Pots de Creme
- 5 oz 70% dark chocolate, chopped
- 3 tablespoons dark cocoa powder
- 1 egg
- 1 14.oz can of full fat coconut milk
- 1/2 cup rose & chamomile simple syrup
- pinch of sea salt
- Whipped ricotta
- Dried rose petals
- Chopped unsalted pistachios
- Cacao nibs
To make rose & chamomile simple syrup
In a small sauce pan, heat water, sugar, rose petals and chamomile flowers and until the sugar has melted and the water is softly boiling. Turn off heat and strain out flowers. Transfer liquid to a separate jar and refrigerate.
Rose & Chamomile Simple Syrup
- 1/4 cup dried rose flowers
- 1/4 cup fresh chamomile flowers
- 3 teaspoons granulated sugar
- 1 cup water