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Ingredientes
- 4 ounce bitter chocolate
- 1 env unflavored gelatin - (1/4 ounce)
- 1/4 c. cool water
- 3/4 c. cream
- 1/2 c. lowfat milk
- 1/4 c. sugar
- 1 x egg white
- 2 x egg yolks
- 1 1/2 c. whipping cream
- 2 Tbsp. orange liqueur
- 10 sm plums
- 1 c. sugar
- 1/4 c. pomegranate paste see * Note
- 1 1/2 c. red wine such as Cotes du Rhones or possibly Cabernet Sauvignon
- 1 x cinnamon stick
- 2 whl cloves
Direcciones
- * Note: Pomegranate paste can be found at gourmet grocery stores.
- Chocolate Cream: Heat chocolate in double boiler over, but not touching, simmering water. Stir frequently. Soften gelatin in cool water. Set aside.
- Make sabayon by whisking cream, lowfat milk, sugar, egg white and yolks in double boiler over, but not touching, simmering water till slightly thickened, about 5 min. Add in gelatin to warm custard and mix well. Strain into melted chocolate and whisk to combine.
- Beat whipping cream and fold into mix along with Cointreau. Pour into 9- by 5-inch loaf pan or possibly other pan of similar size. Refrigerate2 hrs.
- Plum Ragout: Cook plums, sugar, pomegranate paste, wine, cinnamon stick and cloves in saucepan over medium heat till plums are soft and can be pierced easily with a knife, 8 to 10 min. Lift plums from pan using slotted spoon and cold slightly. Pit and slice plums and set aside.
- Simmer sauce, stirring, till reduced by half, about 5 min. Return plums to sauce and refrigerate1 hour. Remove cinnamon sticks and cloves. Spoon Chocolate Cream into serving dishes and top with Plum Ragout.
- This recipe yields 4 to 6 servings.
- Comments: Alsace-born chef Serge Burckel, chef-proprietor of One, a new Los Angeles restaurant on La Brea Avenue, brings the flavors of a Christmas pudding - cinnamon, cloves and sugar - to his plum ragout. He serves it with a chocolate cream, that was a controversial combination in the Times Test Kitchen. Some hated it; some loved it. All agreed, however, they could imagine the sauce shining in many contexts, not the least over ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 156 | 31% |
| Total Fat 17.79g | 22% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 40mg | 2% |
| Potassium 539mg | 15% |
| Total Carbs 74.1g | 20% |
| Dietary Fiber 3.4g | 11% |
| Sugars 67.39g | 45% |
| Protein 3.89g | 6% |
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