Ledson Winery & Vineyards

Mocha Pot de Crème
paired with our Alexander Valley Cabernet Franc

Ingredients
2 ½ tsp. gelatin
4 oz. water
7 ½ oz. heavy cream
6 oz. sugar
20 oz. sour cream
4 oz. mascarpone
4 oz. chocolate
2 oz. espresso
1 cup heavy cream
¼ cup powdered sugar

Directions
Dissolve the gelatin in the water and let sit. Heat the chocolate and espresso in a double boiler to melt and add the gelatin and water mixture to it. Heat the remaining ingredients until the sugar is dissolved and the mixture is smooth, about 5 minutes. Add the chocolate mixture and stir to combine. Place in small individual vessels that you can serve. Refrigerate for at least 3 hrs. to set. Whip the heavy cream and powdered sugar until stiff peaks form and place in a piping bag. Garnish the pot de crème with the whipped cream. Makes 25 2-oz. portions.