Sunday, June 17, 2012

Celebrate the Day

"By the time a man realizes that maybe his father was right,
 he usually has a son who thinks he's wrong."
Charles Wadsworth

Today seemed like that kind of day to take on a cooking challenge. I found a recipe that had some of my husband's favorite ingredients:chocolate, whip cream, Kahlua and coffee.
The steps may appear daunting BUT well worth the effort.  
Chocolate Tiramisu
recipe by Kriss Harvey from Bon Appetit May 2011
serves 4 if using a larger bowl like I did but will serve 6 if using the traditional ramekin. The recipe is rich so smaller ramekin is better.

Cook's notes: My adaptations are noted in the recipe below
can also place this dessert in small teacups to serve
Espresso syrup
  • 1 cup espresso or strong coffee
  • 1/8 cup sugar
  • 2 TB Kahlua

  • 1 package (3oz.) ladyfingers halved
  • 6 oz. bittersweet chocolate chopped (do not exceed 61% cacao)
  • 1 cup chilled whip cream
  • 4 large egg yolks
  • 1/2 tsp unflavored gelatin
  • 1/2 tsp. vanilla
  • 2 TB. plus 1/2 cup sugar
  • 1 cup mascarpone cheese
  • 1 TB. Kahlua

  • Combine marscarpone, 2 TB. sugar and vanilla in a small bowl-whisk to blend, cover and chill
  • Stir espresso, sugar,and Kahlua-set aside
  • Place 1 TB. water in a small bowl and sprinkle gelatin over it and let sit 10 minutes
  • Whisk 1/2 cup sugar, egg yolks, 1/4 whipping cream (do not whip it)and 1/4cup water in a metal bowl-mix well
  • Place metal bowl over boiling water and whisk constantly till custard thickens about 6 minutes (do not let mixture get too hot or will curdle)
  • Remove from heat
  • Add gelatin mixture and whisk well,add chopped chocolate and return bowl to hot water and cook 1-2 minutes longer till chocolate melted
  • Add 1 TB. Kahlua
  • Set bowl of chocolate mixture in a larger pan of ice water for 6 minutes
  • Beat 3/4 cup whipping cream and fold into chocolate mixture
  • Spread chocolate mouse about 1/8 cup in bottom of each bowl
  • Lay 2 lady fingers over mouse and sprinkle with espresso syrup
  • Repeat with another layer of mouse and then ladyfingers and sprinkle with espresso syrup over the ladyfingers
  • Spread 1 TB. mascarpone on top of all of this add a raspberry and grated chocolate
  • Refrigerate till serving  
A recent flea market adventure purchase-vintage cast iron skillet
Look for upcoming skillet recipes


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