Text 7696, 138 rader
Skriven 2013-12-10 00:24:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 7664 av Ruth Haffly (1:396/45.28)
Ärende: Re: Slice & Dice
========================
 -=> On 12-08-13  21:43,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Slice & Dice <=-


 RH> I'd have to do some tinkering to bring this down even lower in the
 RH> carbs and calories but it does look good. Chocolate and berries seem to
 RH> have a natural affinity.

Yep.

Here is a recipe that I would not normally send to you because it is
lacking a carb count -- and looks way too high.  BUT, maybe it will be
fun to look at, and/or make for company (and have a small cook's piece
for yourself).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate & Rasberries Juliana
 Categories: Chocolate, Fruit, Cookie
      Yield: 12 Servings
 
MMMMM---------------------------MOUSSE--------------------------------
      4    Egg yolks--whip with mixer
           - to ribbon
    1/4 c  Sugar--(Light and thick)
      1 pt Heavy cream--whip to soft
           - peak

MMMMM---------------------CHOCOLATE DRIZZLE--------------------------
      6 oz Semisweet chocolate--melt
           - chocolate in double boiler
           - over water
      3 oz Heavy cream--stir in heavy
           - cream and cool

MMMMM--------------------------COOKIES-------------------------------
      4 oz (1-stick) unsalted butter
      1 c  (4-oz.) confectioners sugar
      2    Egg whites
      1 c  (4 1/2-oz.) all purpose
           - flour
  2 1/2 oz Melted semi-sweet chocolate

MMMMM----------------------CHOCOLATE SAUCE---------------------------
      4 oz Semi-sweet chocolate
      2 oz Heavy cream

MMMMM----------------------RASPBERRY SAUCE---------------------------
      1 pt Raspberries
      4 tb Sugar
    1/4 c  Water
      2 ts Cornstarch

MMMMM-----------------------VANILLA SAUCE----------------------------
    3/4 c  Light cream
      3 tb Sugar
      1    Egg yolk
  1 1/2 ts Cornstarch
    1/4 ts Vanilla extract

MMMMM-------------------------FINISHERS------------------------------
      2 pt Raspberries
    3/4 c  Whipped cream
     12    Mint sprigs
 
  From the Chocolate Manufacturers Association Luncheon at the home of
  Julia Child in Cambridge, Massachusetts in September 1995:
  
  CHOCOLATE AND RASPBERRIES "JULIANA"
  
  Executive Chef, Daniel Bruce, Boston Harbor Hotel
  
  For mousse:
  
  In large bowl, fold in above 3 ingredients just until incorporated and
  refrigerate.
  
  For cookies:
  
  Cream together in mixer the butter and sugar.  Beat egg whites on slow
  speed and add sifted flour until incorporated. Do not overmix.
  
  Pre-heat oven to 350 degrees F.  Butter and flour two cookie sheets.
  Using a 4" x 8" template cut from plastomat (available at most
  hardware stores), spread batter with palette knife (icing spatula)
  onto cookie sheets to form an even, flat rectangular cookie. Remove
  template and repeat process. Place in oven and bake until light
  brown. Remove with spatula and wrap around a rolling pin to form a 4"
  long cylinder (cookie must be held together once wrapped for
  approximately 15 seconds until it starts to set to prevent
  unraveling).
  
  To finish -- dip spoon into melted chocolate and drizzle onto cookie
  to form a lacy effect.
  
  For sauces:
  
  Chocolate:  Melt chocolate in double boiler, stir in cream, cool.
  
  Raspberry:  Heat raspberries and sugar until raspberries break apart
  and take on sauce-like consistency. Temper in water cornstarch mix
  (dissolve cornstarch in water and slowly add to raspberry mix off
  stove while whisking constantly).  Return to stove and let simmer for
  one minute while stirring.  Stir and cool.
  
  Vanilla:  Bring cream to boil, mix together sugar, egg yolk,
  cornstarch and vanilla; and temper in (slowly add cream to mix,
  whisking constantly). Place back into saucepan. Bring to boil
  stirring constantly. Mix will thicken.  Remove immediately. Transfer
  to bowl and let cool.
  
  To assemble:
  
  Place all sauces into squeeze bottles.  Alternating sauces, squeeze
  onto plate to form a tri-colored lattice pattern. Place cookie onto
  center of plate standing up. Fill with 1/3 fresh raspberries and top
  with chocolate mousse to one-inch from top of cookie. Make a rosette
  of whipped cream on top of mousse. Garnish rosette with one raspberry
  and a sprig of mint.
  
  MM format by Manny Rothstein, 5/14/98.
  
  Chocolate Manufacturers Association National Confectioners
  Association 7900 Westpark Blvd. Suite  A 320, McLean, Virginia  22102
  Email: info@candyusa.org   URL:   http://www.candyusa.org
  
  From: Manny Rothstein                 Date: 05-20-98
  Cooking
 
MMMMM


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