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Ingredientes
- 1 stk unsalted butter, cut into pcs (1/2 c.)
- 1 1/2 lb Fine-quality bittersweet chocolate, (not unsweetened)
- 2 tsp Freshly grated orange zest, (from about 1 1/2 navel oranges)
- 1 3/4 c. Well-chilled heavy cream
- 6 ounce Fine-quality white chocolate
- 1 1/4 c. Minced vacuum-packed chestnuts, (about 1 oz)
- 3 tsp Dark rum
- 4 c. Well-chilled heavy cream Garnish: chestnuts in dark and light, sliced, "pate" syrup*, pears*, and candied orange halves*, sliced Accompaniment: ginger creme anglaise
Direcciones
- *Available at specialty food shops
- Make chocolate orange filling:In a large metal bowl set over a pan of barely simmering water heat butter and chocolate, stirring occasionally, till smooth and remove bowl from heat. Stir in zest and cold completely. In a bowl with an electric mixer beat cream till it just holds stiff peaks. Whisk about one fourth of cream into chocolate mix to, lighten and mix in remaining cream gently but thoroughly.
- Line an oiled terrine or possibly loaf pan, 10 by 4 1/2 by 3 inches (7-c. capacity), with plastic wrap. Pour in half of chocolate orange filling, smoothing top, and freeze 5 min.
- Make chestnut rum filling:In a small metal bowl set over a pan of barely simmering water heat white chocolate, stirring occasionally, till smooth and remove bowl from heat. Stir in chestnuts and rum gently and cold completely. In a bowl with an electric mixer beat cream till.it just holds stiff peaks. Fold cream into white chocolate mix.
- Pour chestnut rum filling over chocolate orange layer, smoothing top, and freeze 5 min. Pour in remaining chocolate orange filling, smoothing top, and chill, covered with plastic wrap, overnight. Pave may be made 2 days ahead and chilled, covered.
- Throw away plastic wrap from top and invert pave onto a plate. Throw away remaining plastic wrap. Garnish pave with chestnut slices, "pate"
- pears, and candied orange.
- Pour some ginger creme anglaise onto 8 dessert plates and top with a 1/2-inch-thick slice of pave.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 130g | |
| Calories 844 | |
| Calories from Fat 806 | 95% |
| Total Fat 91.67g | 115% |
| Saturated Fat 58.05g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 13mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.23g | 0% |
| Protein 1.02g | 2% |
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