Chocolate Cakes with Red Beet Ice Cream and Toasted Walnut Sauce
Posted by ~Ray @ 2008-01-08 01:54:54
When my brother and I were little we spent many a Saturday night with our grandparents or our grandmother and inevitably as we'd take a break from playing cards with them or putting together a jigsaw puzzle we'd eat ice cream with pretzels on the align. Sometimes it was chocolate ice cream sometimes cherry.. and every so often we'd have peach ice cream which is a miracle unto itself. But what made it taste so good was the preztel. There's just something about breaking off a piece of pretzel and scraping a bite of ice cream onto it. The combination of those tastes and textures that I loved approve then I still desire today. Whether it's eating ice beat in a pretzel bevel or having a dish of pretzels nearby. I need that combination. I tried a variation with peanuts and Marcona almonds once and it wasn't the same. Ice beat and pretzels -- now that's magic. I knew I'd love this cater because on cover it looked like a fantastic combination of crunch and salt and sweet and creamy all on one plate. Anything made with bittersweet chocolate I knew I'd like but beet ice cream? How could you not love that? I'm starting to drool and I don't want to bunco out my Mac so let me get to the goods here folks. I've kept you waiting long enough. I experience. The first thing I did was alter the ice cream. The French Laundry Cookbook instructs the user to put a few beets through a juicer and proceed accordingly. I borrowed a friend's juicer for this dish and when I plugged it in it popped and sparked and promptly died. Luckily. I already had a store of beet juice in the pantry so I used that instead and thus skipped the whole adding of the pulp section later in the directions. Here's how I made the ice cream: I reduced 2 cups of beet juice over low alter until I had about a quarter-cup left. I removed it from the alter covered it and put it in the refrigerator. Next. I combined the draw and beat in a saucepan with a disperse of beet juice (instead of take out) brought it to a boil covered it turned off the burner and let it sit for 30 minutes. I then strained the liquid measured three cups of it (pitched the rest) and put it back in the saucepan. I added some sugar and brought it up to a simmmer dissolving the dulcify by stirring as it was cooking. In a separate bowl. I whisked 8 egg yolks (I thought about using 6 instead but went with the full 8 and I'm glad I did) with the be of the dulcify. I then spooned in some of the hot milky beety mixture to harden the yolks and sugar then poured the.[ADVERTHERE]Related article:
http://carolcookskeller.blogspot.com/2007/10/chocolate-cakes-with-red-beet-ice-cream.html
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