Text 27244, 100 rader
Skriven 2015-05-21 05:23:34 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1028
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bitter Orange Cr+¿me Br+.l+¬e
 Categories: Dessert, Dairy, Citrus, Cookies
      Yield: 6 servings

MMMMM--------------------------COOKIES-------------------------------
      3 lg Eggs; separated
    1/2 c  (100 g) sugar; plus 2 tb
    1/2 ts Vanilla extract/essence
    1/2 c  (60 g) all-purpose/plain
           - flour
      3 tb Confectioners'/icing sugar

MMMMM------------------------CR+êME BR+øL+ëE-----------------------------
      2 c  (480 ml) heavy
           (whipping)/double cream
      1 c  (240 ml) whole milk
           Grated zest from two
           - oranges
     12 lg Egg yolks
    1/2 c  (100 g) sugar; plus 6 tb (75
           - g)
           Sprigs of fresh mint or
           - chocolate mint; garnish

TO MAKE THE COOKIES: Preheat the oven to 350+.F/180+.C/gas 4. Line a baking
sheet/tray with parchment/baking paper. In a large bowl, using an electric
mixer, beat the egg yolks with the 1/2 cup sugar until the mixture turns pale
yellow, about 1 minute. Add the vanilla and beat until the batter gets very
thick, about 1 to 2 minutes longer. Using a rubber spatula, add the flour and
mix slow and gently into the yolk mixture, just until it's barely incorporated.
(It is important not to overmix; some of the flower should still be visible
along the edges and in the center of the bowl.)

In a clean bowl, using the electric mixer and clean beaters, beat the egg
whites with the 2 tbsp sugar until soft peaks form. Using the rubber spatula,
gently fold the egg white mixture into the batter. Do not stir vigorously.

Using a ladle, in small batches if necessary, carefully scoop the batter into a
pastry/piping bag with a size 4 tip. Pipe thin lines of batter about 3 in/7.5
cm long and 1/4 in/6 mm thick onto the prepared baking sheet/tray, spacing them
about 1 in/25 mm apart. Use a sifter or fine-mesh sieve to dust the cookies
with the confectioners'/icing sugar.

Bake until golden, 10 to 12 minutes. Remove the tray from the oven and let the
cookies cool on the pan for about 1 minute to allow them to firm up a bit.
Using a spatula, carefully transfer to a wire rack to cool completely. Repeat
to use the remaining batter. You should have 25 to 30 cookies.

TO MAKE THE CR+êME BR+øL+ëE: Preheat the oven to 300+.F/150+.C/ gas mark 2. In
a medium saucepan, combine the cream, milk, and orange zest and heat until
steam begins to rise. Do not let boil. Remove from the heat and nestle the pot
in an ice bath. Let stand, stirring occasionally, until the cream mixture cools
to room temperature, 5 to 10 minutes.

While the cream mixture is cooling, in a large bowl, combine the egg yolks and
the 1/2 cup/100 g sugar. Whisk until the sugar is dissolved and thoroughly
blended with the yolks. Gently whisk in the cream mixture.

Pour the custard through a fine-mesh sieve set over a large glass measuring
pitcher or bowl with a pouring lip to strain out any solids. Divide the custard
evenly among six 4-oz/120-ml ramekins. Place in a roasting pan/tray and add
water to come 1 in/2.5 cm up the sides of the ramekins. Bake until the custards
are firm, 35 to 40 minutes. Remove from the oven and let cool in the water bath
to room temperature. Cover with plastic wrap and refrigerate until well
chilled, at least 2 hours and up to 2 days.

To serve, remove the plastic wrap/cling film and gently lay a paper
towel/absorbent paper on top of each custard. Gently press down on the towel to
remove any moisture buildup, being careful not to dent the custard. Sprinkle 1
tbsp sugar evenly over each custard. Using a blowtorch, pass the flame above
the sugar until it melts and turns golden brown. (Alternatively, preheat the
broiler/grill and slip the custards under the broiler 4 to 6 in/10 to 15 cm
from the heat source to melt the sugar; leave the oven door open slightly and
watch closely, as the sugar can scorch suddenly.) Let the cr+¿me br+.l+¬e stand
at room temperature until the sugar hardens, 1 to 2 minutes.

If serving with the sugar cookies, lay 2 cookies over each custard, leaning
them on the edge of the ramekins and garnish with mint. Serve at once. Enjoy
any extra cookies the following day or with a sweet, dessert wine.

  by Jeff Morgan; Domaine Chandon Cookbook

  Epicurious | October 2010

  Yield: Serves 6

  MM Format by Dave Drum - 12 November 2010

  Uncle Dirty Dave's Archives

MMMMM

... Forbidden fruit is responsible for many a bad jam.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)