Dark and White Chocolate Igloos
Bittersweet and white chocolate pair in a very rich frozen two-layer mousse created for Christmas in November by executive chef Michael Mandato. In his pastry kitchen, there is a good supply of rounded silicone moulds necessary for the igloo shape. But layering the rich dessert in ramekins is just fine, especially if, instead of turning out the dessert igloo-style, you simply garnish each with a dollop of whipped cream and chocolate shards. Or garnish with a coffee bean, edible gold, raspberries or even finely diced mango and kiwifruit.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 279 |
| pro | 4 g |
| total fat | 24 g |
| sat. fat | 14 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 150 mg |
| sodium | 27 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 18% |
| folate | 7% |
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1-1/2 tsp (7 mL) unflavoured gelatin
5 oz (150 g) bittersweet chocolate, very finely chopped
1 vanilla bean
8 egg yolks
1/2 cup (125 mL) granulated sugar
2-1/2 cups (625 mL) whipping cream
2 tbsp (25 mL) coffee-flavoured liqueur
5 oz (150 g) white chocolate, very finely chopped
Preparation:
In small glass measure, stir gelatin with 2 tbsp (25 mL) water. Place bittersweet chocolate in large heatproof bowl. Set aside.
Slit vanilla bean lengthwise in half; scrape out seeds and place seeds in separate large heatproof bowl. Whisk in egg yolks and sugar. Set over saucepan with about 2 inches (5 cm) simmering water; whisk until thick enough to thickly coat spoon, about 5 minutes.
Measure 1/2 cup (125 mL) of the cream into small glass liquid measuring cup; microwave on high until bubbles form around edge, about 1 minute. Whisk into egg mixture.
Remove bowl of egg mixture from saucepan and saucepan from heat; set saucepan aside. Pour half of the egg mixture over bittersweet chocolate. Add liqueur; whisk until smooth. Refrigerate until slightly chilled and firm enough to mound on spoon, about 15 minutes.
Meanwhile, add white chocolate to remaining hot egg mixture, whisking until chocolate is melted. Set measuring cup holding softened gelatin into hot water remaining in saucepan; let heat until gelatin dissolves and clarifies, about 3 minutes. Whisk into white chocolate mixture. (If either chocolate does not completely melt by the time it is cool, rewarm over hot water, whisking until smooth.) Refrigerate until cool and thickened to consistency of raw egg whites.
Whip remaining cream. Fold one-quarter each into each chocolate mixture; fold in remaining cream.
Divide white chocolate mixture among twelve 3-inch (125 mL) ramekins; place on rimmed baking sheet. Top with bittersweet chocolate mixture. Cover lightly and freeze until set, about 2 hours. (Make-ahead: Freeze for up to 1 week.)
Slit vanilla bean lengthwise in half; scrape out seeds and place seeds in separate large heatproof bowl. Whisk in egg yolks and sugar. Set over saucepan with about 2 inches (5 cm) simmering water; whisk until thick enough to thickly coat spoon, about 5 minutes.
Measure 1/2 cup (125 mL) of the cream into small glass liquid measuring cup; microwave on high until bubbles form around edge, about 1 minute. Whisk into egg mixture.
Remove bowl of egg mixture from saucepan and saucepan from heat; set saucepan aside. Pour half of the egg mixture over bittersweet chocolate. Add liqueur; whisk until smooth. Refrigerate until slightly chilled and firm enough to mound on spoon, about 15 minutes.
Meanwhile, add white chocolate to remaining hot egg mixture, whisking until chocolate is melted. Set measuring cup holding softened gelatin into hot water remaining in saucepan; let heat until gelatin dissolves and clarifies, about 3 minutes. Whisk into white chocolate mixture. (If either chocolate does not completely melt by the time it is cool, rewarm over hot water, whisking until smooth.) Refrigerate until cool and thickened to consistency of raw egg whites.
Whip remaining cream. Fold one-quarter each into each chocolate mixture; fold in remaining cream.
Divide white chocolate mixture among twelve 3-inch (125 mL) ramekins; place on rimmed baking sheet. Top with bittersweet chocolate mixture. Cover lightly and freeze until set, about 2 hours. (Make-ahead: Freeze for up to 1 week.)
Additional Information
- Tip: For mini igloos, you can extend the number of servings to 24. Little and rich make a good festive combination.
Source
Canadian Living Magazine: December 2006
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For more ideas on cooking with Real Cream, click here |
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