Tag Archives: chocolate

Lavender & Marscapone Panna Cotta with Strawberry Caviar, Chocolate Arancini, and Pistachio Creme Anglaise

Ciao Fiore Restaurant
Un Ristorante Alfresco Virtuale


Ciao Fiore! An enchanting outdoor virtual ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial flower garden opens its virtual doors on Thursday, May 31st.

Chef Norma from Platanos, Mangoes & Me! will prepare the first course,  Lori Lynn from Taste With The Eyes will prepare the second course, and I have the honor of preparing dessert for our  virtual Italian cucina.

I have had the pleasure of working with Norma and Lori Lynn (I couldn’t have asked for better teammates!)over the last few months on this restaurant wars challenge. We are all members of the 5 Star Makeover Cooking Group, and this month, instead of posting an individual dish, our challenge was to to create our own virtual restaurants, complete with theme, dining style, and cuisine.  Our team created Ciao Fiore!, and Italian restaurant, featuring alfresco dining and edible flowers to enhance the garden theme.

Today I will share the dessert component of our 3-course meal that will appear on the menu at Ciao Fiore! 

It didn’t take me long to think of the flavors I love: chocolate, pistachio, strawberry; I just needed to figure out how I wanted to get those flavors into an Italian dessert with edible flowers!  I decided to draw from my own experience : when I go out to dinner, I like to have a sampling of desserts to share. It’s hard for me to narrow it down to just one, so at my table, there are usually a few desserts with extra spoons so we all get to enjoy a taste and vote for our favorite. I kind of took that approach with my dessert for Ciao Fiore! and came up with this…

                                                                                                    Lavender & Marscapone Panna Cotta with Strawberry Caviar

Adding just a bit of lavender to the creamy panna cotta was just right; the essence was there, but not overpowering. The strawberry caviar gave me the opportunity to experiment with molecular cooking. I broke out some sodium alginate and calcium chloride and transformed my  strawberry sauce into tiny micro pearls that burst in your mouth.

 

                                                                                         Chocolate Arancini with Pistachio Creme Anglaise

I love making the savory version of arancini, filling the little risotto balls with things like prosciutto, peas, and Parmesean cheese. They are fantastically crisp on the outside, and warm and soft on the inside. I thought a sweet rendition of this dish would work really well on my plated dessert, and it turns out I was right! I added a bit of frozen chocolate ganache to the center of each risotto ball before rolling in bread crumbs and frying. Once out of the oil, the arancini were rolled in a mixture of cocoa powder and sugar. The now warm chocolate center spilled out like lava with the first bite. They were pretty amazing.

The Pistachio Creme Anglaise gave the plate the nutty warmth it needed to bring the dessert elements together. I thought it was really nice with a spoonful of the panna cotta, and equally enjoyable when I dipped some of the chocolate arancini into it; and well, pretty darn tasty all by itself too.

If you are anything like me, you may wish to order a capppuccino to sip alongside your dessert course. The garden setting at Ciao Fiore! is tranquil, and you will want to savor all that the Mediterranean coast has to offer.

 Please be sure to stop back on Thursday, May 31st when the virtual doors of Ciao Fiore! open to reveal our complete menu. Norma from  Platanos, Mangoes & Me! will share  her first course, and Lori Lynn from Taste With The Eyes will prepare the second course. We will share the complete menu on each of our blogs on Thursday as well. Until then, Ciao!

The Recipes:

Chocolate Arancini

4 cups water

1/2 stick (1/4 cup) unsalted butter

Kosher salt

4 cups skim milk

1 3/4 cups sugar

2 vanilla beans, split and seeds scraped

2 cinnamon sticks

2 1/2 cups Arborio rice

Chocolate Ganache balls(recipe follows)

1/2 cup flour

1/2 cup plain dried breadcrumbs

8 cups vegetable oil

For ganache:

1/4 cup and 1 teaspoon heavy cream

1/4 cup and 2 teaspoons unsalted butter, cut into small pieces

1-1/3 cups and 1 tablespoon Ghirardelli 60% Cacao

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.Using a small spoon, roll the mixture into 1/2-inch balls. Place in freezer until ready to use.

In a medium saucepan, bring 3 1/2 cups water and butter to a boil; season with a pinch of salt. In a separate medium saucepan, heat the milk, 1 1/2 cups sugar, vanilla bean and seeds, cinnamon sticks over medium-low heat. When the water comes to a boil, add the rice. Cook, stirring occasionally, until most of the water has absorbed into the rice, about 15 minutes. Strain the milk mixture into the rice; cook, stirring often, until the rice is tender, 10 to 15 minutes. Spread the cooked rice on a large rimmed baking sheet to cool; refrigerate at least 2 hours and up to overnight.
Form the cool rice into 1-inch balls; insert a portion of the frozen ganache into each ball. Repeat with remaining rice and ganache balls.

In a large bowl, whisk together 1/2 cup flour and 1/2 cup water until smooth (should be the consistency of buttermilk). Place the breadcrumbs in a shallow dish. Dip each rice ball into the batter, shaking off the excess; roll in the breadcrumbs. Repeat with the remaining rice balls.

In a Dutch oven or other large pot, heat the oil to 350 degrees F. Use a slotted spoon to lower the rice balls into the hot oil in batches of 2 to 4 arancini (being careful not to crowd the pan). Fry the arancini, turning occasionally, until golden, 3 to 5 minutes. Place arancini on a paper towel-lined plate to drain. In a small bowl, stir together the remaining 1/4 cup sugar with 1 tablespoons unsweetened cocoa powder. Roll warm arancini in  sugar mixture.

Makes 18 arancini.

 

Lavender & Marscapone Panna Cotta

1 tablespoon milk

1 1/4 teaspoons unflavored gelatin

1 1/4 cups whipping cream

1/3 cup milk

1 tablespoon vanilla

1/4 cup sugar

1/4 cup marscapone cheese

1/4 cup sour cream

1 tablespoons fresh lavender flowers

4 (4-6 ounce) ramekins, sprayed with cooking spray

 In a small bowl, pour 1 tablespoon milk. Sprinkle gelatin over and allow it to soften (10 minutes).Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.Bring to a boil over medium high heat, stirring often.Remove from heat, add gelatin mixture and stir until melted. Let the mixture cool slightly down to a warm temperature.In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth. Slowly add the now warm cream mixture into the bowl, whisking constantly. Add lavender flowers and stir to combine. Pour mixture into prepared ramekins.
4 servings
Pistachio Creme Anglaise
1 cup shelled unsalted pistachios (4 ounces)
2 cups milk
1/2 cup sugar
Salt
8 large egg yolks
Preheat the oven to 350°. Spread the shelled pistachios on a rimmed baking sheet and bake for 5 minutes, or until lightly toasted. Let cool completely, then rub the pistachios in a kitchen towel to remove the skins. Transfer the pistachios to a food processor and grind to a fine powder.
In a medium saucepan, combine the milk with the pistachios and bring to a boil. Cover, remove from the heat and let stand for 30 minutes.
Strain the pistachio milk through a fine sieve into another medium saucepan. Add the sugar and a pinch of salt. Whisk in the egg yolks and cook over low heat, whisking constantly, until the custard sauce is thick enough to coat the back of a spoon, about 8 minutes. Do not let the custard boil.
Strain the sauce through a fine sieve into a bowl. Stir in the almond extract and let cool, stirring often. Cover and refrigerate until ready to serve.
Makes 2 cups
Strawberry Caviar

9 ounces strawberry juice (combine 1 1/2 cups hulled strawberries with 3/4 cup water; blend until smooth)
1 gram sodium alginate
1 teaspoon sugar
18 ounces cold water
3 grams calcium chloride

Add half of the strawberry juice into a medium bowl. Whisk in the sodium alginate until completely dissolved or use an immersion blender to make this process easier. The sodium alginate will clump up and it will take a while for it to fully disolve. When dissolved, add the remaining juice and the sugar. Whisk the mixture to incorporate. The mixture should be thick and a bit gloopy. Strain the mixture through a mesh seive into a empty bowl and allow it to rest to get rid of the air bubbles.

Add the 18 ounces of water into a large bowl and stir in the calcium chloride until dissolved.

Pour the strawberry mixture into a plastic needle nose bottle or a food grade syringe.

Drop the mixture, one little droplet at a time, into the calcium chloride bath. Spheres should form immediately and rest at the bottom of the bowl.

Make as many spheres as you want and then let them sit for a minute in the bath. Meanwhile, add about a cup of clean water into another medium bowl. Scoop out the spheres and put them in the new bowl of water to “rinse” them off for a minute.

Strain spheres into a small bowl. Cover and refrigerate until ready to use — but they’ll only keep for about a day.

Share

Something Sweet for Your Valentine- Chocolate Nutella Mousse Cake Recipe

Valentine’s Day wouldn’t be complete without a little chocolate, and I’m kind of thinking it wouldn’t be the same without a little Nutella too.

Do you agree?

If so, then you may want to consider making this  dessert; complete with chocolate shortbread crust, a light and fluffy hazelnut mousse, and topped with a deep chocolate ganache.

3 layers of decadent fun that come together in perfect harmony.

This dessert may be made one day ahead, which works out really well for Valentine’s Day this year, which falls on a Monday (bummer). You can make this cake on Sunday, knowing when you get home from a busy day, this chocolate celebration will be waiting for you in the fridge.

I am celebrating February 14th a litttle early this year, serving this dessert to 72 of my favorite Valentines (my cooking class students) this week. So far it has been a big hit!

Begin by making a cookie crust

The mousse involves folding together Nutella, mascarpone cheese, and chocolate spiked whipped cream

Into the pan over the cookie crust, and into the fridge to chill.

Finish with a chocolate ganache glaze

Chocolate Hazelnut Mousse Cake

For shortbread base

2 tablespoons hazelnuts,  toasted and skins rubbed off

3 tablespoons sugar

1/2 cup all-purpose flour

1/2 stick (1/4 cup) unsalted butter, softened

2 tablespoons unsweetened Dutch-process cocoa powder

1/8 teaspoon salt

For mousse

1 teaspoon unflavored gelatin (from a 1/4-oz envelope)

3 tablespoons cold water

1/2 cup chocolate hazelnut spread such as Nutella (5 oz)

1/2 cup mascarpone (1/4 lb)

1 1/2 cups chilled heavy cream

2 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons sugar

For ganache

1/4 cup plus 1 tablespoon heavy cream

3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Special equipment: an 8-inch (20-cm) springform pan; parchment paper

Make shortbread base:

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.

Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.

Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.

Make mousse while shortbread cools:

Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.

Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.

Make ganache and glaze cake:

Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.

Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

8 servings

Share

Dark Chocolate and Almond Tart with Creme Anglaise and Mixed Berry Coulis

And the winner is…

Congrats to Mindy Byrne! You are the winner of my tablescape giveaway and have selected the Tuscan Garden Tablescape as your prize.

Thanks to everyone who entered!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Last week (on the heels of Thanksgiving), I taught a series of cooking classes on holiday entertaining. Here’s a look at the menu:

Orange,  Rosemary, and Prosciutto  Grilled Shrimp

Baby Lettuce and Herbs with Roasted Beets, Fennel, and Blue Cheese Chantilly

Herb and Garlic Crusted Beef Tenderloin with Creamy Horseradish Sauce

Individual Wild Mushroom Bread Pudding

Shaved Brussels Sprouts

Dark Chocolate and Almond Tart with Cream Anglaise and Mixed Berry Coulis

For those not sure what they would be serving for upcoming holiday dinner parties, the classes offered students the opportunity to taste the menu from start to finish, as well as have a look at what preparation would be involved.

When I put together menus, I like to break them into windows with make- ahead opportunities.  Time management is key, especially when you are in the midst of writing cards, shopping, baking cookies and wrapping presents. The idea is to allot your time, so you have plenty of days to do a segment each day, rather than trying to scramble to get it all done in 24 hours. To do so would be very stressful, and leave you feeling, well…cranky! Who wants to feel frazzled when you have friends and family over? Not me.

If you are looking for a dessert to share at your holiday table this season, you may want to give my chocolate tart a try. It is incredibly decadent and truffle like in texture.  It’s the kind of dessert that feels like a celebration, and based on the appearance of the plates that came back to the kitchen (they looked like they were licked clean), I would say it was quite popular.

The tart and accompanying sauces , may be prepared a few days ahead of time and kept in the refrigerator until ready to serve. Your work is done on the front end, so that when your guests arrive, you are ready to enjoy a little merrymaking yourself. After all, isn’t that what this time of year is all about?

Dark Chocolate and Almond Torte with Cream Anglais & Mixed Berry Coulis

Crust

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons unsweetened cocoa powder

3/4 cup all purpose flour

Filling

1 cup slivered almonds, toasted, coarsely chopped

2 teaspoons sugar

1 teaspoon ground cinnamon

1 cup heavy whipping cream

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

For crust:

Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.

Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.

Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.

For filling:

Toss almonds, sugar, and cinnamon in small bowl. Sprinkle almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth. Pour into crust. Refrigerate until filling is firm, at least 3 hours. (Can be made  2 days ahead. Cover loosely with foil and keep refrigerated.)

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

Creme Anglaise

1/2 cup whole milk

1/2 cup whipping cream

1 2-inch piece vanilla bean, split

3 large egg yolks

3 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

Makes 1 cup

Mixed Berry  Coulis

1 (10-oz) package frozen mixed berries

1/4 cup sugar

1 teaspoon fresh lemon juice, or to taste

Purée berries, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

8-10 servings

Share