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Watch and learn how Raymond Blanc makes one of his signature desserts, Cafe Creme. A cup sculpted completely from chocolate, filled with a iced espresso parfait, topped with cherry liqueur sabayon and finished with sugar coated truffles.

For the sabayon and parfait
8 free-range egg yolks
100 g/3½ oz caster sugar
250 ml/9 fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice
1 gelatine leaf, soaked in cold water for 10 minutes, squeezed dry
Small pinch cayenne pepper
1 to 2 teaspoons freshly squeezed lemon juice
200 ml/7 fl oz whipping cream, whisked until soft peaks form when the whisk is removed
50 ml/2 fl oz coffee essence

For the coffee cup and saucer
600 g/21¼ oz dark chocolate (70 percent cocoa), finely chopped
1 Tablespoon vegetable oil

For the ganache ‘sugar cubes’
300 ml/10½ fl oz double or whipping cream
300 g/10½ oz dark chocolate (70 percent cocoa), finely chopped
4 to 5 Tablesppons demerara sugar

To serve
4 x 5 cm/2in diameter sponge cake rounds
50 ml/1¾ fl oz strong espresso coffee, cooled
2 Tablespoons caramel syrup

*** For directions watch the video.

Posted on Apr 24, 2013


CREAMY CARAMEL MOUSSE recipeI love the flavor of caramel, and when I made this mousse, I found myself cleaning the bowl and licking the spatula. It has just what I want in caramel mousse—a rich, deep caramel flavor and a velvety, creamy texture.

Makes 6 servings
Use six 2-ounce mini martini glasses or bowls

1 cup heavy whipping cream, divided
1/4 cup (1-1/2 ounces) granulated sugar
1/4 cup (1-1/2 ounces) firmly packed light brown sugar
2 Tablespoons water
1 teaspoon honey
1/2 teaspoon pure vanilla paste
1 ounce (2 Tablespoons, 1/4 stick) unsalted butter, softened

Bring 1/3 cup of cream to a boil in a 1/2-quart saucepan over medium heat.

Cook the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing. Do this two times. Cook the mixture over high heat, without stirring, until it turns amber colored, 6 to 8 minutes.

Lower the heat to medium and slowly add the hot cream while stirring constantly with a long-handled heat-resistant spatula. The cream will bubble and foam. Continue to stir to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted.

Transfer the caramel sauce to a 2-quart mixing bowl, cover tightly with plastic wrap, cool to room temperature, then chill until thick, about 2 hours.

Whip the remaining 2/3 cup of cream in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until it holds soft peaks. Set aside 1/3 cup of the whipped cream and fold the remaining whipped cream into the chilled caramel sauce in 3 stages.

Use a large ice cream scoop or spoon to fill each mini martini glass or bowl with the mousse. Cover the glasses or bowls loosely with waxed paper, then tightly wrap with plastic wrap and chill for at least 2 hours.

Fit a 12- or 14-inch pastry bag with a large open star tip and fill the bag with the remaining 1/3 cup of whipped cream. Pipe a rosette or star of whipped cream on top of each mousse.

Adding Style: Pipe the mousse into mini martini glasses,bowls, or Tuile Cookie Cups right before serving.

Keeping: The mousse, without the garnish, will keep up to 2 days, tightly wrapped with plastic wrap, in the refrigerator.

Excerpted from Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to Cobblers to Custards and Cookies by Carole Bloom. Photography by Glenn Cormier (Houghton Mifflin Harcourt)

Bite-Size Desserts by Carole Bloom
Hardcover: 208 pages
Publisher: Houghton Mifflin Harcourt
Language: English
ISBN-10: 0470226978

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Mar 1, 2013


Panna Cotta means “cooked cream” in Italian. A traditional, easy, and delicious Italian custard originally from the Northern Italian region of Piedmont. Strawberries and cream are a perfect combination. We combined strawberries in the panna cotta mixture to make this softly set, silky smooth Strawberry & Cream Panna Cotta. Panna cottas can be chilled in molds, covered, for up to 2 days. If using agar-agar, mix one teaspoon (2 g) agar-agar with the cream, milk, sugar, and heat over medium-high heat and proceed as above. The texture with be not as soft and creamy.

Makes 4 servings

5-1/4 oz. (150 g) strawberries
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
1/4 cup (50 g) granulated white sugar
2 teaspoons (6 g) unflavored powder gelatin, or one teaspoon (2 g) agar-agar
2 teaspoons pure vanilla extract
1 pint (335 g) strawberries, hulled and quartered
1/4 cup (42 g) granulated sugar

1. Sprinkle the gelatin on 1-1/2 Tablespoons of cold water in a small bowl. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Place the 1 cup milk, 5-1/4 oz. strawberries, and vanilla in a blender, mix until smooth.

2. Heat the cream and sugar in a medium saucepan over medium-high heat. Stirring until it comes to a boil, about 3 minutes. Remove the pan from the heat and add to the softened gelatin stir until dissolved. Stir in the strawberry mixture and then pour the mixture through a fine sieve into a bowl, stir well.

3. Pour the panna cotta mixture evenly into four six-ounce ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate until set or preferably overnight.

4. Sprinkle strawberries with 1/4 cup sugar; let stand about 1 hour. Serve the panna cotta in the ramekins or to unmold, dip bottom of one ramekin in a bowl of hot water for 3 seconds, wipe the bottom of the ramenkin dry. Run a thin sharp knife around inside edge of each ramekin to loosen. Place a plate over the ramekin, and invert panna cotta onto plate, gently lifting off the ramekin. Serve the panna cotta alone or top the panna cotta with the strawberries and their juice.

Posted on Sep 28, 2008


This white chocolate fondue recipe is luscious, creamy, velvety smooth flavored with raspberry. This is an easy and fun recipe to make. Try this recipe at your next party or dinner gatherings.

2/3 cup whipping cream
1/4 cup raspberry liqueur, preferably Chambord
A pinch of salt
6 oz. good-quality White Chocolate (such as Valrhona or El Rey), chopped into small pieces
Assorted fruits (such as whole strawberries, pear slices, banana slices, apple slices)
Dried Fruits (such as apricot, candied ginger)
Angel-food cake, brownies, or pound cake cubes

1. In small saucepan, heat the cream and white chocolate stirring constantly, over low heat until the chocolate is melted and smooth.Stir in additional cream, 1 tablespoon at a time, until desired consistency.

2. Pour mixture into a fondue pot and stir in the Chambord. Place over fondue burner set on low. With fondue forks or long bamboo skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add cream 1 tablespoon at a time and stir.) Makes about 1-1/3 cups.

More Recipes:
Mixed Berries Pavlova
Chocolate Cake
S’mores Fondue

Posted on Mar 11, 2008


Cathy, of Not Eating Out in New York, is the winner of Culinate’s Death by Chocolate. She will be attending Copia’s Center Chocolate Festival in Napa Valley and a private tour of Charles’ Chocolate Factory. Her winning recipe is quick, easy and affordable to make. Try this rich creamy recipe today.

Pain with Chocolate (and that’s not in French)
about half a loaf of No-Knead Bread (or substitute any crusty bread), torn to roughly 1 inches pieces
1/2 cup chocolate liqueur (such as Godiva)
2 oz dark chocolate, coarsely crushed or chopped
1/2-1 oz dark chocolate, shaved or finely chopped (for the topping)
3 cups milk
1/2 cup sugar
4 oz bittersweet chocolate (preferably 72% cacao)
1 teaspoon vanilla extract
4 tablespoons corn starch
about 1 tablespoon dried chipotle pieces, seeds removed

1. Wrap the chipotle pieces in a cheesecloth and tie to close satchel. Fill a medium saucepan with the milk and add the satchel. Heat over medium-high until the milk just begins to froth around the edges (about 3-5 minutes), but do not let boil. Turn off heat, cover and let steep for 30 minutes. Uncover, remove the satchel and discard.

2. Meanwhile, combine the sugar and cornstarch in a mixing bowl and place it atop a pot of boiling water. Break the 4 oz of chocolate into squares and add to the bowl. Gradually add the milk, stirring constantly. Continue stirring until mixture is smooth and slightly thickened (8-10 minutes). Use a wire whisk to gently break up any lumps. The pudding mixture should never come to a boil. Cover and cook for another 10-12 minutes, uncovering to stir or gently whisk occasionally. Remove from heat and let cool.

3. Begin layering the dessert (for presentation purposes, it’s best to use a large, round glass dessert bowl. Spread about one-third of the bread pieces on the bottom of the bowl. Sprinkle on one-third of the chocolate liqueur. Spread on a thick layer of one-third of the pudding. Top with one-third of the coarse chocolate chunks. Repeat process twice. Add the shaved or finely chopped chocolate on top. Cover and chill for at least 30 minutes before serving. Makes 6 to 8 servings.

Posted on Mar 3, 2008

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