White Chocolate Veloutes (2/2)

INGREDIENTS

INSTRUCTIONS

Part 2........  In a 4 1/2-quart bowl of a heavy-duty electric mixer,
using the wire  whip attachment, beat the eggs and the salt at
medium-high speed  until frothy. Add the sugar in a steady stream and
beat just until  blended. Remove the bowl from the mixer stand and
place over a pot of  hot water. (The bottom of the bowl must touch the
water. ) Cook over  medium-high heat, whisking constantly for 3 to 5
minutes, or until  the granules of sugar have dissolved and the egg
mixture has reached  140 degrees F on an instant-read thermometer.
Return the bowl to the  mixer stand and beat at medium-high speed until
the mixture is thick  and pale yellow, about 8 minutes.  Place the cold
water in a small, heatproof cup. Sprinkle the gelatin  over the water
and let it stand for 5 minutes to soften the gelatin.  Place the cup
with the softened gelatin in a saucepan with enough  water to come
halfway up the side of the cup. Heat the gelatin  mixture over hot, not
simmering, water. Stir the gelatin frequently  for 3 to 4 minutes, or
until the gelatin granules dissolve completely  and the mixture is
clear. Remove the pan from the heat. Whisk the  dissolved gelatin
mixtureinto the beaten egg mixture. Using a large  rubber spatula, fold
the cooled white chocolate into the mixture.  Fold one-third of the
whipped cream into the mixture to lighten it.  Fold in the remaining
whipped cream.  Assemble the veloutes: Fill a pastry bag fitted with a
plain l/2-inch  round tip with some of the veloute mixture. Pipe a
circle of filling  into the bottom of each mold, on top of the cake
round. Pipe more  veloute to fill in the center of the circle so that
the entire cake  round is covered with a level layer of filling,
approximately  one-third up the side of the mold. In each mold, place 6
to 7  raspberries in a circle on top of the filling, leaving a l/4-inch
border of filling around the edge. Place 1 teaspoon of raspberry jam
in the center of each raspberry circle.  Pipe more veloute filling into
each mold, to fill completely. Using a  small metal cake spatula,
scrape the top of each mold to make the  filling level with the top of
the mold. Cover the molds with plastic  wrap and refrigerate at least 2
hours or overnight, until set.  Make the warm chocolate curls: Warm the
8-ounce chunk of white  chocolate by placing it on a piece of waxed
paper, then microwave on  MEDIUM (50 percent) power for 10 second
intervals, until the  chocolate starts to soften slightly. The
chocolate should soften  slightly, not melt.  Line a baking sheet with
waxed paper. Grip the chocolate chunk with a  folded paper towel so
that your hand does not melt the chocolate.  Using a sharp vegetable
peeler, scrape one of the edges of the  chocolate chunk in a downward
motion, forming loose shavings. As you  form the curls, let them fall
onto the waxed paper. Continue making  curls until you have enough to
garnish just the tops of the veloutes.  Make the crumb garnish: Preheat
the oven to 425 degrees F. Line a  baking sheet with aluminum foil.
Break the reserved sponge cake into  small pieces and spread in an even
layer on the baking sheet. Bake  5to 7 minutes, until the cake is dry
and lightly toasted. Allow the  cake pieces to cool. Place the cake
"toast" in a food processor  fitted with the metal chopping blade and
process 30 to 45 seconds, or  until fine crumbs are formed. Transfer
the crumbs to a medium bowl.  Make the raspberry sauce: In a medium
non-corrosive saucepan, combine  the raspberries and sugar. Cook over
medium-low heat, stirring  constantly with a wooden spoon, until the
sugar dissolves completely  and the berries soften. Remove the pan from
the heat. Strain the  raspberry mixture through a fine-meshed sieve
into a bowl. Cover the  bowl with plastic wrap and refrigerate the
sauce.  Unmold and garnish the veloutes: Remove the molds from the
refrigerator and gently peel the tape off the seams. Carefully remove
the molds from the veloutes . Gently pat the cake crumbs around the
sides of each veloute, covering them evenly from the top edge to the
bottom. Top the veloutes with the white chocolate curls.
webmaster@godiva. c m  Recipe By     :

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 36.3mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g