White Chocolate Mint Pot de Creme
October 10, 2012 § 1 Comment
I’d say from the crunch of leaves underfoot, softened by the cold wetness of the air, that summer has officially come and gone. And with summer, a lot of the illusions I had about people, the next year or so, and the ones who would be in it. But there’s a bright side of every change and today, it’s becoming more and more clear.
Snuggled into wool winter socks, fleece blankets and chunky sweaters, all I’ve wanted to do for the past week has been to curl up in bed and watch TV, waiting for the world to pass by. Which for me, isn’t an ordinary desire as watching TV is usually towards the very bottom on my list of activities. Instead, every night ends with a struggle to finish the readings for tomorrow, an impromptu trip to the gym, where I do my 20-minute weight circuit surrounded by an eclectic group of boys — the body builders, the slightly-pudgy, the geeky ones you never thought you’d see doing bicep curls —, and then a stop at the campus late-night cooking-baking hut. A freezing day finished with a caramely chocolate chip cookie. There are worse things in the world.
I had my first pumpkin scone of the season the other day. Sugar-crusted, fluffy, accompanied by my everyday morning latte. I was sitting in a corner of the café, (discreetly) watching some poor boy struggle over a very thick looking textbook, when he got up, looked me directly in the eye, and hesitantly walked over to my table. To my disappointment, the idle chitchat turned into a simple request to watch his stuff while he went to the restroom, but hey….you never know what a smile and a pumpkin scone can do to turn a downcast day around.
When I was paging through what to post today, I got stuck on these blackberry scones I made at the very end of August, when blackberries were unbelievably sweet and fit to burst (and stain everything) with juices. Though they were light, buttery and gushing with fruit, and proof that I have finally overcome my tendency to overwork scone dough — a reflection I think, of my disposition to over think and overwork most parts of my life —, the moment to talk about them seems to have gone and passed me by. Instead I was drawn to the brightness and simplicity of these white chocolate mint pot de crèmes. They can be made anytime you get your hands on fresh mint, and are just as perfect as a winter dessert, accompanied by the recipe’s candy cane brittle, as they are photographed here in my backyard, in the early summer. The brulée on top was a bit gilding the lily, but I never can resist a chance to use my blowtorch.