Coconut Milk Caramel Dark Chocolate Truffle with Toasted Coconut

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
¼ cup coconut milk
2 tablespoons caramel
1 tablespoon honey
8 ounces semisweet or bittersweet dark chocolate, chopped
Toasted Coconut for Dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, coconut milk,caramel and honey to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and roll in toasted coconut. Place in refrigerator overnight.

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

June 12th, 2011 § 0 comments § permalink

Serves 10 to 12

Ingredients

9 tablespoons unsalted butter
1½ cups packed light brown sugar
¾ teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into ¾-inch thick slices
¼ cup banana liqueur
½ cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (½-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe follows

Directions

Preheat the oven to 350°F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.

Whisk together the eggs, remaining ½ cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce

Makes ¾ cup

Ingredients

¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk

Directions

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse

Caramel Sauce

June 12th, 2011 § 0 comments § permalink

Makes ¾ cup

Ingredients

¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk

Directions

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse

Banana Caramel Mille Feuille

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the spiced phyllo

½ cup (1 stick) unsalted butter
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon nutmeg, freshly grated
2 tablespoons confectioners’ sugar, plus more for dusting
6 sheets phyllo dough, thawed if frozen

For the filling

1 cup heavy cream
½ teaspoon pure vanilla extract
3 large bananas, peeled and chopped small

Salted Caramel Sauce, to serve (recipe follows)

Directions

Preheat oven to 400ËšF

For the spiced phyllo

Melt butter with cinnamon, cardamom and nutmeg in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners’ sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners’ sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don’t cut through parchment).

Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.

For the filling

In a large bowl, combine cream and vanilla and whisk to medium-stiff peaks.

To assemble mille feuille, place 1 phyllo rectangle on a plate, and spoon whip cream over top and then sliced bananas. Continue with another layer and then top with third layer and dust top with confectioners’ sugar. Drizzle with salted caramel sauce and serve.

Recipe Property of Ger-Nis

Salted Caramel Sauce

Makes approximately 1 cup

Ingredients

1 ¼ cups sugar
1 cup heavy cream
2 tablespoons and 1 teaspoon unsalted butter
Maldon salt, to taste

Directions

Place a medium sized saucepan over medium heat. Add the sugar, making sure it is in one even level. Start stirring with a wooden spoon around the edge of the pan because that’s where the sugar will dissolve first. As your sugar begins to cook, watch carefully to make sure it doesn’t burn. Cook about 5 minutes or until the sugar is a golden brown liquid, or the color of honey. Remove the pan from the heat and slowly whisk in cream and butter to emulsify. Season to taste with salt.

Recipe Property of Ger-Nis

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