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Receta Chocolate Cream With California Plum Ragout
by Global Cookbook

Chocolate Cream With California Plum Ragout
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  Raciónes: 6

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

  1. Note: Pomegranate paste can be found at gourmet grocery stores.
  2. Chocolate Cream: Heat chocolate in double boiler over, but not touching, simmering water. Stir frequently. Soften gelatin in cool water. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. This recipe yields 4 to 6 servings.
  8. 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.