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Рецепт Mint Chocolate Chip Marquise With Creme De Cacao Creme An
by Global Cookbook

Mint Chocolate Chip Marquise With Creme De Cacao Creme An
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Ингредиенты

  • 1 c. Lowfat milk
  • 1 3/4 c. Unsweetened Cocoa
  • 10 lrg Mint Leaves -- washed and
  • 3/4 c. Whipping Cream -- patted
  •     Dry
  • 6 x Egg Yolks
  • 3/4 c. Superfine Sugar
  • 4 x Egg Yolks
  • 2 Tbsp. Superfine Sugar
  • 4 Tbsp. Sugar
  • 8 ounce Bittersweet Chocolate
  • 1 1/2 c. Lowfat milk -- divided
  • 1 c. Unsalted Butter -- room
  • 1/4 tsp Vanilla -- temperature

Инструкции

  1. For the Marquise:To prepare the marquise: In a medium saucepan, combine the lowfat milk and mint leaves. Bring to a boil, remove from heat, and set aside 15 min.
  2. Whisk together the egg yolks and 3/4 c. sugar till foamy. Bring the lowfat milk back to a boil and strain into the egg mix, whisking well. Pour back into the saucepan and cook over medium heat, stirring constantly, for five min. Transfer to a bowl and cold slightly. Chill till completely chilled. (This can be done 24 hrs in advance and kept covered in refrigeration.) Chop 4 ounce. of chocolate and place in the top of a double boiler. Heat over warm water; remove when chocolate is almost melted and stir till completely melted. Cold the chocolate slightly. Chop the remaining chocolate to make chips and set aside.
  3. With an electric mixer, beat together the butter and cocoa; scrape the sides of the bowl and the beater occasionally. Slowly beat in the cool custard sauce; the mix will look curdled but will pull back together with beating. Beat in the cooled chocolate.
  4. Beat the whipping cream till foamy. Beat in the remaining 2 Tbsp sugar and the mint extract; continue beating till soft peaks form. Fold 1/4 of the whipped cream into the chocolate mix to lighten the mix; mix in the remaining whipped cream and the chocolate chips. Transfer to a 9x5-inch loaf pan which has been lined with two sheets of plastic wrap.
  5. Cover well and freeze.
  6. One hour before serving, remove the marquise from the pan by lifting out the plastic. Unmold onto a serving platter and chill.
  7. Just before serving, prepare the creme anglaise: Whisk together the egg yolks and sugar till thickened and lightened in color. Bring the lowfat milk to a boil in a medium saucepan; whisk into the egg mix. pour back into the saucepan and cook over medium heat till thickened, stirring constantly.
  8. Transfer to a bowl and stir in the creme de cacao and vanilla. Serve the sauce warm with the marquise.
  9. Makes 16 servings.
  10. Note: The creme de cacao can be omitted from the sauce if you like.