Text 11369, 135 rader
Skriven 2014-03-26 05:42:00 av Dave Drum (74721.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Chocky #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watermelon Sorbet Slices w/Chocolate Seeds
 Categories: Five, Fruit, Chocolate, I scream
      Yield: 4 servings
 
      4 lb Watermelon (whole or a
           - quarter of a large one)
      1 c  Sugar
    1/4 c  Fresh lime juice
      2 tb Sambuca or anisette liqueur
           - (to taste)
  1 1/2 oz Fine-quality bittersweet
           - chocolate; chopped
 
  Equipment: an ice cream maker
  
  Diary of a Foodie: Season Two: Trompe l’Oeil: The Art of
  Culinary Deception
  
  Cut watermelon into 1-inch-thick semi-circular slices. Cut
  flesh into chunks, reserving rind.
  
  Arrange rind slices on their sides on foil-lined baking
  sheets, leaving space between them to add sorbet later, and
  cover tightly. Freeze until frozen hard, at least 2 hours.
  
  Discard seeds from melon, then purée enough melon in a
  blender to yield 5 cups. Heat 1 cup purée with sugar in a
  small heavy saucepan over medium heat, stirring, until
  sugar has dissolved, then stir into remaining purée along
  with lime juice and Sambuca. Chill, covered, at least 8
  hours.
  
  While purée is chilling, line another baking sheet or tray
  with parchment paper. Melt chocolate (see Tips), then
  remove from heat. Transfer chocolate to a small sealable
  bag and seal, pressing out excess air. Snip off tip of one
  corner to form a tiny hole. Pipe 1/3" to 1/2" ovals of
  chocolate onto sheet, flattening them slightly, to
  resemble watermelon seeds. Freeze chocolate "seeds" on
  sheet until very firm, about 30 minutes. Working quickly,
  loosen "seeds" from parchment with an offset spatula or
  knife and transfer to a small bowl, then freeze, covered.
  
  Freeze chilled purée in ice cream maker to a thick slush,
  then add three fourths of chocolate "seeds" and continue
  to freeze until frozen.
  
  Working quickly, fill frozen rinds with sorbet, smoothing
  with a rubber spatula. Quickly sprinkle remaining chocolate
  "seeds" realistically on slices and smooth sorbet again.
  Freeze, covered with plastic wrap, until very firm, about
  6 hours.
  
  Cooks’ note: Sorbet slices can be frozen, wrapped tightly,
  up to 3 days.
  
  February 2008 | Gourmet
  
  Serves 4
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Ancho Creme Brulee
 Categories: Desserts, Chocolate, Chilies, Dairy
      Yield: 6 servings
 
      2 c  Half-and-half
      1    (3") stick cinnamon
      4 oz Bittersweet or semisweet
           - chocolate; chopped
      5 lg Egg yolks; lightly beaten
    1/3 c  Sugar
      1 ts Vanilla
    1/2 tb Ground ancho chile pepper
    1/8 ts Salt
      2 tb Sugar
    1/4 ts Ground cinnamon
 
  Preheat oven to 325øF/160øC. In a heavy small saucepan,
  heat half-and-half and cinnamon stick over medium heat
  just until bubbly. Remove from heat; remove cinnamon
  stick. Add chocolate to cream. Let stand 5 minutes; whisk
  until smooth and set aside.
  
  Meanwhile, in a medium bowl, combine egg yolks, 1/3 cup
  sugar, the vanilla, chile pepper, and salt. Whisk until
  combined. Slowly whisk the chocolate mixture into the egg
  mixture.
  
  Place six 5 to 6 ounce ungreased casseroles, souffle
  dishes, or 6-ounce custard cups in a 13x9x2-inch baking
  dish or pan. Divide custard mixture mixture evenly among
  the souffle dishes. Place baking dish on oven rack. Pour
  enough boiling water into the baking dish to reach halfway
  up the sides of the casseroles.
  
  Bake for 35 to 40 minutes or until a knife inserted near
  the centers comes out clean. Carefully remove casseroles
  from water; cool on a wire rack. Cover and chill for at
  least 1 hour or up to 24 hours.
  
  Before serving, let custards stand at room temperature for
  20 minutes.
  
  In a small bowl, combine 2 tablespoons sugar and the
  ground cinnamon. Sprinkle evenly atop custards. Place on a
  baking sheet. Caramelize sugar with a culinary torch or
  broil* 4 to 5 inches from heat for 1 to 2 minutes until
  sugar is melted and lightly browned. Serve immediately.
  
  Makes 6 servings.
  
  * Choose the culinary torch if your dishes are not broiler
  safe.
  
  Better Homes & Gardens | February 2013
  
  MM Format by Dave Drum - 12 February 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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