Text 24043, 104 rader
Skriven 2012-04-25 21:05:00 av JIM WELLER (1:123/140)
Ärende: new 6
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I must try this one soon:
                
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cocoa Popovers With Chocolate Mousse And Raspberries 
Categories: chocolate, desserts, pastry, fruit
  Servings: 6

           FOR THE COCOA POPOVERS:
      4 TB unsalted butter, melted
      4 lg eggs, at room temperature
  1 1/2 c  milk, warm
      1 c  plus 6 tablespoons
           all-purpose flour 
      2 TB natural cocoa powder 
      1 TB sugar
      1 ts salt  
           FOR THE CHOCOLATE MOUSSE:
      2 c  heavy cream, chilled
      4 lg eggs, separated
    1/4 c  sugar
      2 ts almond extract
      6 oz bittersweet (60%) chocolate,
           chopped 
    1/4 ts salt  
           FOR THE ASSEMBLY:
      6 TB honey
      1 pt fresh raspberries
           Maldon salt (optional)

For the Cocoa Popovers: Adjust oven rack to middle position and
preheat oven to 450 F. With pastry brush, coat popover pan
thoroughly with 1 tablespoon butter. In large bowl, whisk together
eggs and milk. Whisk in remaining 3 tablespoons butter. Sift flour,
cocoa powder, and salt into a separate large bowl. Add milk mixture
a small amount at a time, whisking until combined. Transfer mixture
to refrigerator and allow to rest while you make the custard.

For the Chocolate Mousse: Bring 1 cup cream to simmer in large
heavy-bottomed saucepan over medium heat. In large bowl, whisk
together egg yolks and 2 tablespoons sugar until mixture is thick
and pale yellow in color. Secure bowl to counter by wrapping a damp
kitchen towel around the base, or by setting it on top of a rubber
non-skid mat, then, slowly pour in the hot cream, vigorously
whisking to incorporate.

Transfer mixture to now-empty saucepan and cook over medium-low
heat, stirring constantly, until it is thick enough to coat the back
of a spoon and registers 160 F on an instant read thermometer. Pour
custard through a fine-mesh sieve into a bowl and stir in almond
extract. Set aside.

Melt chocolate in microwave in a microwave-safe bowl, stirring ever
20 seconds until chocolate is completely melted, smooth, and glossy.
Alternatively, place chocolate in metal bowl that fits over a
saucepan. Bring about 2 inches of water to boil in saucepan and
arrange bowl over pan, making sure bottom of bowl does not make
contact with water. Stir until chocolate is completely melted,
smooth, and glossy.

Whisk melted chocolate into custard until thoroughly incorporated.
Place piece of plastic wrap directly on surface of custard and place
in refrigerator until completely cold, about 30 minutes.
Alternatively, place custard bowl in an ice bath and stir until
completely cold, about 10 minutes. Mixture will be very dense.

Once custard is chilled, in a stand mixer or with an electric mixer,
beat egg whites on medium speed until frothy, then, slowly add
remaining 2 tablespoons sugar and continue beating until firm, but
not dry, peaks form. Stir 1/3 of whites into custard to loosen, then
carefully fold in the remaining whites with a rubber spatula.

Wipe out egg white bowl, and beat remaining 1 cup cream on medium
speed to soft peaks, then fold into mixture. Cover and refrigerate
until needed (mousse may be made up to 24 hours in advance).

For the Assembly: Once popover mixture has rested (mixture should
rest at lest 30 minutes) mix just to reincorporate. Divide batter
equally between popover cups and bake until puffed and golden, about
30 minutes. Transfer to cooling rack and cool in pan about 5
minutes. Turn popovers out directly onto rack and cool an additional
5 minutes.

With serrated knife, cut off popover tops and remove crumb. Cool to
room temperature, about 10 minutes, then fill with mousse. Drizzle
with honey, top with raspberries, and sprinkle with (optional)
Maldon salt. Top with popover tops. Serve immediately.

Posted by: Maria del Mar Sacasa
Popover recipe: adapted from Serious Eats by Carrie Vasios
Mousse recipe adapted form Gourmet, December 2002.

MMMMM-------------------------------------------------

Cheers

YK Jim


... I prefer honey from free range bees.

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