Daring Bakers Dessert Cakes Pastries: coffee caramel cardamom chocolate Daniel Boulud David Lebovitz ice
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Loading ... DBers: Valentino Chocolate & Ice Coffee Cardamom
Where there are two and a half years, I scoured page after page of my new favorite book Baking With Julia
Imagine my head in discovering the new challenge of the month Daring Bakers, a chocolate cake without flour on the sweet name of Valentino made in a mold core and requiring more than 450g of chocolate for his achievement!
But I dare .. even more than that: leaving the cake from the oven (which I chose to make single version), I thought a chocolate frosting it would like a glove!
And I was right: not only the frosting gives an elegant touch to the cake but it adds a little note that is very crisp view of this dessert, have exactly the taste of chocolate chosen to achieve it.
At the restaurant where Valentino is used, it comes with cream whipped but the Daring Bakers challenges magnet, the second part of our mission was to create a mirror either the vanilla as suggested by the organizers or perfume according to the recipe our choice.
Although with the chocolate tastes range was rather wide, I knew immediately what would be the perfume of my ice for several weeks now, I found a recipe by Daniel Boulud for small jars of cream Coffee cardamom " I set up my cell test as I am a fan of oriental notes made by the association already appreciated at home. I just had to turn cans cream ice cream, anything done with the Masters of ice that is (also) David Lebovitz ... and voila!
For other shapes and flavors, run see the brilliant ideas of other Daring Bakers: there really is something for all tastes 
(for a mold inside of 20 cm or 12 small mussels heart 130ml) for the chocolate cake Valentino
- 450g dark chocolate (70% for me)
- 145g butter
- 5 eggs separated
for ice-Cardamom Coffee
- 85g of coffee beans
- 10g pods cardamom " Green
- 100g sugar (1)
- 250ml single cream (1)
- 250ml milk
- 5 egg yolks
- 30g sugar (2)
- 250ml of cream (2)
- 1 / 4 cc of vanilla extract
- 1 / 2 teaspoon ground coffee
Preparing Ice Coffee Cardamom
(adapted from Cafe Boulud Cookbook 
Pour the crushed grains in a large saucepan, add sugar (1) and put on medium heat, stirring constantly with a wooden spoon to melt the sugar.
Continue mixing until the sugar begins to caramelize and take an amber color.
Pour slowly and cautiously the cream (1) and milk: the caramel will just freeze when adding the cream, it's normal, just continue to stir gently on low heat so the caramel melts. Bring to a boil and then remove from heat, cover pan with plastic wrap and let infuse for 30 min to 1 hour.
Put egg yolks in a bowl resistant to heat and whisk a few minutes with the sugar (2). Pour over the net hot liquid while beating and then put everything into the pot and continue cooking, stirring gently with a wooden spoon until the mixture thickens slightly and coats the spoon.
Filter coffee-cardamom cream over the container of cold cream by packing the beans with the back of a spoon to gather up the cream and perfume. Toss to mix, place in an airtight container and let maturing in refrigerator at least 6 hours or overnight.
The next day, turbines in the ice cream maker if you're lucky enough to own one or do like me, the old: Place the cream in the freezer for 30 minutes, beating a few seconds with a whisk or hand mixer to better diver (giraffe) and then put the ice in the freezer. Repeat this operation for the first 2 hours, 4 times.
Preparation of Chocolate Valentino
Preheat oven 6-7 th (190 ° C).
Break the chocolate into small pieces and place in a bowl with the butter cut into small pieces. Melt in double boiler, stirring occasionally with a wooden spoon or silicone spatula so that the melting is homogeneous.
Prepare the mussels or choice: lightly grease the pan then place a sheet of buttered greaseproof paper to the dimensions of the bottom of pan to cover it.
Separate the yolks and place them in separate bowls.
Whisk the whites until they form stiff peaks (careful not to fight with excess or the cake will be dry). With even the whip, lightly beat the egg yolks before adding the melted chocolate.
Gently stir 1 / 3 of white chocolate to the device with a rubber spatula, lifting the weight upwards and then continue with the remaining 2 / 3, stirring gently just until there remains no trace of white in the preparation.
Pour batter (become thick) or in the mold (s) prepared (s) and bake 15 to 25 minutes depending on the chosen mold (if you have a thermometer, internal temperature should be 60 ° C the end of cooking).
Cool completely before removing from pan.
Print This Post Copyright © 2009 admin
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Desserts: Food Passion ice meringue Switzerland
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(No Ratings Yet) Loading ... Frozen Meringue Hearts
Unless you are a hermit hidden deep in his cave or an adventurer party on an expedition in the Andes, it will not have escaped anyone that in 2 days to celebrate Valentine's Day, an occasion for couples to celebrate their love with flowers, gifts or dishes prepared with care, all taped small hearts and gentle words celebrating the "romance" ...
Romance ... ..? without going into the debate for or against, I confess that I prefer by far the spontaneity of a flower offered unexpectedly, an unexpected dinner at a restaurant or a phone call without any reason of hear the beloved voice to the celebration of his feelings methodical and orderly with almost military precision on D and zero hour. almost!
But I'm also pragmatic and I know that when we take a cooking blog, it may stick to the times . In this case, the event is much easier to score here last year in the first issue of the magazine Cuisine P @ ssion, I published a recipe for the occasion.
A basic meringue Swiss cooked in a water bath before drying in the oven, these little hearts have the advantage that it can be prepared 2 or 3 days in advance without losing crispness or volume and several hours before the freezer when they are sandwiched with cream ice. Because if romance is synonymous with spontaneity, perfect dinner is often synonymous with dessert ready
(for a double dozen meringues) - 4 egg whites (about 130 - 140g)
- juice of lemon
- 200g sugar powder
- ½ cc extract vanilla liquid
- silver beads for decoration (optional)
- 500ml cream (flavors to choose)
Preheat the oven thermostat 1-2 (100 ° C). Using a cookie cutter heart shape or with a homemade cardboard stencil, draw hearts (5 cm in height) on a sheet of parchment paper (about 15 hearts per sheet) making sure to leave the least 2 or 3 inches of space between each. Return the leaves and sprinkle baking trays.
Boil water in a pot which must be adapted the bowl containing the egg whites (the water should not touch the bowl).
In a bowl or bowl heat resistant, put the egg whites with added lemon juice and sugar. Place the bowl on the pan as tremor, lower heat to low and whisk the whites constantly for 3 to 4 minutes until sugar is completely dissolved the mass is white, thick and smooth to the touch. When the meringue is warm to the finger, remove from water bath and continue to fry a few minutes until completely cooled (the mass is very strong, brilliant and forms a stable point between the whips).
Add vanilla extract and mix.
Fill a pastry bag fitted with plain tip Ø 8mm with the preparation and prepare the meringue along the outline of the heart. Sprinkle possibly silver beads.
Bake and allow to dry approximately 2:30 at 100 ° C maximum outside meringues should not brown but become firm and crisp. The ideal is to let the meringue "baked in the oven door closed for the night: they better take off the next day.
These meringues can be prepared in advance and keep well away from moisture.
Remove the ice from the freezer at least 5 to 10 minutes before mounting. The work on the spoon to give it the consistency of thick cream. Spread ice cream on one half of meringue and deposit the other half over to form a sandwich. Freeze at least 15 minutes before serving so that the ice becomes firmer.
The hearts of frozen meringue can be prepared in advance and stored in the freezer.
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Desserts Desserts: Cinnamon ice pistachio plum
by Sandra
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(1 votes, average: 5 out of 5) Loading ... Semifreddo with Plum Coulis
.. We must make a clear, quantity does not rhyme with quality and if the gages were absolutely delicious every time, other varieties often lacked consistency: sometimes delightful, often mediocre.
So, by dint of buying plums because earlier were very good or otherwise rather bland, I've often found with more plum than our mouths could not swallow to sell "stock" before it perish. Thus an army of my fruit pulpy, good will and to escape the dull sauce or jam (no one would have eaten that!), I went in search of dessert lovers based on this result with esspoir still the secret to finding a little gem ...
.. And I found it!
It must be said that this semifreddo had everything to please me: originality, taste sour and the sweet plum ice already considered some time ago in macaroons and sublimated by a touch liquorée - it also approved his time in a trifle The beauty of mottling of the grout in the perfect simplicity ... The original recipe uses brandy but if you have the opportunity to find the Slivovitz, a brandy made from plums, feel free to substitute as I've been here it goes wonderfully well in this dessert.
The "chance" does things: it semifreddo gets better with time, so you can prepare well in advance and it is right out of the freezer .. Who says better?
(for 12 to 15 shares) - 200g plums or red-skinned black pitted
- 60g sugar (1)
- 1 tablespoon Slivovitz (brandy plum)
- 1 stick of cinnamon
- 1 egg
- 2 egg yolks
- 100g sugar (2)
- 50ml Slivovitz
- 300ml cream cold liquid
- qs pistachios blanched or other
Plum Coulis
Pour the sugar (1) in a large saucepan, add the neighborhoods of plum, cinnamon, Slivovitz and 2 tablespoons water.
Cook the plums over medium heat for 10 minutes or while the plums are tender.
Reduce plums stewed or pureed fine in a food processor or with a mixer-dipping. Pass the puree through a chinois or sieve to remove skin debris. Book.
Sabayon Slivovitz
Place the bowl over a pan of simmering water (bottom of bowl should not touch water) and continue to whip the camera around 8 minutes until pale and thickened.
Remove the bowl from the water bath and whisk sabayon (preferably with the whip of the robot or an electric mixer) until it cools.
The zabaglione is ready when it has almost doubled in volume and consistency is creamy.
Semifreddo
Lightly oil 6 individual molds (by fluted soft) and a cake tin of 1.5 l. Spread the bottom of coarsely chopped pistachios blanched.
Whip the cream until a creamy consistency with soft spikes at the end of the whip. Gently stir in whipped cream sabayon with a rubber spatula.
Pour the sauce plum mesh on the mixture by incorporating rough for a marbled effect.
Spread in pan and place in freezer overnight.
Serve in individual or Units (after unmolded) directly out of the freezer (the semifreddo does not freeze like ice cream). Bon appetite!
Source: Adapted from gourmettraveller.com.au
Print This Post Copyright © 2008 Sandra
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