Text 34975, 90 rader
Skriven 2016-01-10 04:19:00 av DAVE DRUM (1:123/140)
Ärende: Five 1265
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sherry Yard's Master Ganache
 Categories: Five, Desserts, Dairy, Chocolate
      Yield: 8 Servings
 
      8 oz Bittersweet chocolate
      1 c  Heavy cream
           Candy thermometer
           Food processor (optional)
 
  Using a serrated knife, finely chop the chocolate into 1/4"
  pieces. Big chunks will not melt. Yard prefers using a
  serrated knife for chopping chocolate. She says it's safer
  because the blade doesn't slip off the hard surface of the
  chocolate. And she finds it is easier to get small chunks
  with the serrated knife.
  
  Place the chocolate in a medium heatproof bowl. Bring the
  cream to a boil in a small saucepan over medium heat.
  Boiling means the cream will actually rise up in the pan
  and threaten to boil over.
  
  Immediately pour the boiling cream over the chopped
  chocolate. Tap the bowl on the counter to settle the
  chocolate into the cream, then let it sit for 1 minute.
  Using a rubber spatula, slowly stir in a circular motion,
  starting from the center of the bowl and working out to
  the sides. Be careful not to add too much air to the
  ganache. Stir until all the chocolate is melted, about 2
  minutes. It may look done after 1 minute of stirring, but
  keep going to be sure it's emulsified.
  
  FOOD PROCESSOR METHOD: Using a serrated knife, finely chop
  the chocolate into 1/4-inch pieces. Big chunks will not
  melt. Yard prefers using a serrated knife for chopping
  chocolate. She says it's safer because the blade doesn't
  slip off the hard surface of the chocolate. And she finds
  it is easier to get small chunks with the serrated knife.
  
  Place the chopped chocolate in a food processor fitted
  with the steel blade. Bring the cream to a boil in a small
  saucepan over medium heat (or bring to a boil in the
  microwave).
  
  Immediately pour the hot cream into the food processor, on
  top of the chocolate. Let sit for 1 minute, then pulse the
  machine three times. Scrape down the sides with a rubber
  spatula and pulse three more times, until all the
  chocolate is melted. This smooth, silky chocolate is now
  ganache. Transfer the ganache to a bowl.
  
  Yield: 2 cups
  
  Let the ganache sit at room temperature until it cools to
  70øF. In a 65øF room, this will take only 15 minutes. You
  can speed up the process by pouring the ganache out onto a
  clean baking sheet (thinner layers cool faster). Once the
  ganache reaches 70øF, it is ready to be used. At this
  point it can also be covered and stored in the
  refrigerator for up to 2 weeks.
  
  VARIATIONS: Tangy Ganache: Replace all or part of the
  cream with créme fraîche.
  
  EARL GREY GANACHE: Place 1 bag of Earl Grey tea in the
  cream and bring it to a boil. Cover and let it steep for
  10 minutes. Remove the tea bag and squeeze over the cream.
  Rewarm the tea-infused cream and continue with the recipe.
  
  LAVENDER GANACHE: Place 1 to 2 tablespoons lavender
  flowers in the cream and bring it to a boil. Remove from
  the heat, cover, and let it steep for 10 minutes. Strain
  and rewarm the lavender-infused cream, then continue with
  the recipe.
  
  ORANGE GANACHE: Add 1 tablespoon finely grated orange zest
  to the cream and bring to a boil; strain into the
  chocolate. When the ganache is complete, add 1 tablespoon
  of Grand Marnier.
  
  From: http://abcnews.go.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Limburger smells like a cross between skunk juice and hangover breath.
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