The ganache was a recipe that I scribbled down as they were giving the demonstration. Generally they will give out a recipe card but for this one, they didn't so I must make this copy in case my handwritten one somehow gets destroyed/lost/stolen by aliens etc.
Chocolate Ganache
Ingredients
- 2 cups heavy whipping cream
- 2 oz butter
- 2 oz dark rum
- 2 lbs 8 oz white chocolate or 2 lbs dark chocolate
- Heat cream to a boil and remove from heat.
- Pour hot cream over chocolate and butter. Mix until smooth.
- Add rum and chill to temper.
- Squeeze into prepared molds.
- Store in fridge for up to a week.
Imagine making homemade chocolates with this! You can pour the ganache over any filling you wish. Makes my mouth water just thinking about it!
Le Cirque is a French restaurant in Manhattan and one of the nights on our cruise was entitled "An Evening at Le Cirque". I was pleased to be able to get the recipe for their creme brulee because it is seriously one of my most favorite deserts when it is made correctly.
Le Cirque Creme Brulee
- 1 quart heavy cream
- 3/4 cup granulated sugar
- 1 vanilla bean, halved lengthwise and scraped
- 8 egg yolks
- 8 Tablespoons brown sugar
In a medium saucepan, combine the cream, granulated sugar, vanilla bean and vanilla bean scrapings. Heat until hot but not boiling, stirring to ensure the sugar is fully dissolved. In a separate bowl, whisk the egg yolks and slowly add them to the warm cream mixture, stirring constantly. Fill each ramekin and place in a warm water bath. Cover with aluminum foil. Bake 15 minutes at 300 degrees F and chill 3 hours. Sprinkle each custard ramekin with 1 Tablespoon brown sugar. Brulee with a torch or under the broiler and serve immediately.
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