This week's Resolution Recipe
Feb. 7th, 2005 08:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerDauphin au Chocolat
5 large egg whites
1.5 cups powdered sugar
1/2 vanilla bean, split
1/2 cup + 2 Tbsp unsweetened cocoa
8 oz (1/2 pint) heavy cream
4+ hours before serving, place egg whites, sugar, and vanilla bean in a large mixing bowl over a pan of simmering water. The bottom of the bowl should not touch the water. Stir with a whisk until the mixture is warm. Then beat with a mixer until meringue is stiff and shiny. Remove vanilla bean. Sift cocoa over and beat a few seconds until incorporated.
In a large chilled mixing bowl, beat the cream until it mounds softly from a spoon. Fold meringue into cream with a rubber spatula or balloon whisk. Pour into ramekins, cover with plastic wrap, and freeze for at least four hours (up to 5 days) before serving.
Comments: the name translates roughly into "Cocoa-flavored semi-freddo". I believe they served this in The Godfather II, but I could be wrong. (Enough with the lame jokes already!)
This was really, really good. Elegant, relatively easy to make, and quite yummy. I drizzled in a bit of Seville orange syrup as well; I couldn't taste it, but I'll pretend it added an undertone of flavor. I imagine you could even make this carbo-cult safe by substituting blenderized Splenda...
5 large egg whites
1.5 cups powdered sugar
1/2 vanilla bean, split
1/2 cup + 2 Tbsp unsweetened cocoa
8 oz (1/2 pint) heavy cream
4+ hours before serving, place egg whites, sugar, and vanilla bean in a large mixing bowl over a pan of simmering water. The bottom of the bowl should not touch the water. Stir with a whisk until the mixture is warm. Then beat with a mixer until meringue is stiff and shiny. Remove vanilla bean. Sift cocoa over and beat a few seconds until incorporated.
In a large chilled mixing bowl, beat the cream until it mounds softly from a spoon. Fold meringue into cream with a rubber spatula or balloon whisk. Pour into ramekins, cover with plastic wrap, and freeze for at least four hours (up to 5 days) before serving.
Comments: the name translates roughly into "Cocoa-flavored semi-freddo". I believe they served this in The Godfather II, but I could be wrong. (Enough with the lame jokes already!)
This was really, really good. Elegant, relatively easy to make, and quite yummy. I drizzled in a bit of Seville orange syrup as well; I couldn't taste it, but I'll pretend it added an undertone of flavor. I imagine you could even make this carbo-cult safe by substituting blenderized Splenda...
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no subject
Date: 2005-02-10 01:54 am (UTC)WHAT is a "semi-freddo"?
no subject
Date: 2005-02-11 12:04 am (UTC)[say-mee-FRAYD-doh, Sp. , say-mee-FREE-oh]
"Italian for "half cold," semifreddo culinarily refers to any of various chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream. Such a dessert's Spanish counterpart is called semifrÃo ."
It was really good, and terribly easy. I recommend it for this Monday's dessert. Maybe with raspberry sauce.