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When you want to wow your guests with individual Clafoutis’ for dessert, reach for a Le Creuset 12 oz. Mini Oval Cocotte! This beautiful Caribbean Blue cocotte is a fresh take on the original mini cocotte, providing four more ounces of capacity than its round counterpart. This mini cocotte is made from Le Creuset’s legendary stoneware. It heats evenly, prevents hot or cold spots, and cooks food uniformly, so everything you make will turn out just how you planned.
The smooth, impermeable glaze resists staining and is nearly-nonstick, so food will release easily, and because the exterior enamel is so durable, you won’t have to worry about chips or scratches. It’s safe for the oven, broiler, microwave, refrigerator, or freezer, and since it resists stains and odors, it’s ideal for preparing your dish and storing in the refrigerator until it’s time to bake. With its distinctive raised rings and dutch oven-inspired styling, it’s a perfect complement to any Le Creuset collection! Use this Mini Oval Cocotte to make individual beef stews for a fall dinner party, frittatas for a weekend brunch, or to easily accommodate special dietary requirements.
Le Creuset 12-ounce Mini Oval Cocotte in Caribbean Blue Details:
By Le Creuset
For the Panna Cotta:
Sprinkle gelatin over the heavy cream and allow to soften 1 to 2 minutes.
In a saucepan, combine milk, sugar, vanilla pods and seeds. Bring to a simmer and cook until sugar dissolves. Remove from heat.
Add the cream and gelatin mixture to the saucepan. Whisk until smooth and all gelatin is melted. Strain through a fine-mesh sieve over a clean bowl. Discard vanilla pods.
Ladle the mixture evenly into 6 mini cocottes. Cover and refrigerate at least 8 hours.
For the candied orange peel:
Place julienned orange peel in a saucepan and cover with cold water. Bring to a simmer and strain through a sieve. Repeat twice more, then set aside.
In the empty saucepan, combine water and sugar over low heat. Whisk until sugar dissolves. Once the sugar is dissolved, bring to a simmer and add orange rind. Simmer in the syrup for approximately 30 minutes, until the rind becomes translucent. Strain through a sieve, reserving the syrup for later use in cocktails.
In a sheet pan covered with wax paper, sprinkle an even layer of sugar. Spread the orange peel on the pan and lightly toss to coat with sugar. Allow to cool and harden, about 2 hours.
For the Amaretto Caramel:
In a saucepan set over low heat, combine sugar, water, and orange juice. Whisk until sugar is dissolved. Bring to a simmer and cook until the mixture becomes a dark amber color.
Remove from heat and add cream, butter, and amaretto. Whisk to combine.
Allow the sauce to cool. Pour an even layer over chilled Panna Cotta and sprinkle with the candied orange peel.
|Description Author||Abby M|
|Name||Le Creuset 12 oz. Mini Oval Cocotte - Caribbean Blue|
|GTIIN / UPC Code||00630870024228|
|Home or Commercial||Home|
|Manufacturer's Warranty||5 Year Limited Manufacturer Warranty|
|Country of Manufacture||Thailand|
|Weight (in Lbs)||1.35|