INGREDIENTS

INSTRUCTIONS

For Creme Anglaise: ===================  Bring milk and cream to boil
in heavy saucepan.  Meanwhile, beat egg yolks and sugar in mixer,until
pale yellow and  forms a ribbon when beaters are lifted, about 7
minutes.  Slowly pour 1 cup of hot liquid into yolks, beating
constantly.  Transfer yolk mixture to milk and cream in saucepan and
stir  constantly over medium-low heat until it thickens enough to coat
the  back of a spoon. DO NOT BOIL.  Strain into a large bowl set into a
larger bowl of ice water and cool  to room temperature, stirring
occasionally.  Cover and refrigerate  for at least two hours.  For
Mousse: ===========  Heat sugar and water in heavy saucepan over
medium-low heat until  sugar dissolves, stirring occasionally and
brushing down any crystals  from sides 2of pan with brush dipped in
cold water.  Increase heat  and boil until mixture registers 240 F
(soft ball stage) on a candy  thermometer.  Meanwhile, beat egg whites
and cream of tartar until soft peaks form.  Slowly pour in hot syrup,
beating until mixture is cool, about 5  minutes  Gently fold in whipped
cream, cocoa, melted chocolate and espresso.  Cover and refrigerate for
1 hour.  For Chocolate Flowers: ======================  Line a jelly
roll pan with waxed paper.  Melt chocolate with corn  syrup, stirring
until smooth.  Pour into prepared pan and spread with  metal spatula to
thickness of 1/4 inch.  Cool to room temperature.  Transfer paper with
chocolate to work surface.  Place second sheet of  waxed paper over
chocolate.  Roll chocolate to 1/8 inch thickness.  Cut into twenty
1-inch rounds with a cookie cutter.  Roll 1 chocolate  round into tight
funnel shape for center of flower. Gather 3 more  rounds around center,
forming petals.  Squeeze together at base.  Place on a waxed
paper-lined plate.  Repeat with remaining chocolate,  forming 5
flowers. Refrigerate until flowers are firm.  To Assemble: ============
Divide creme anglaise among five 2 cup cachepots or other porcelain
dishes shaped like a flowerpot.  Top with chocolate mousse, mounding
slightly in center.  Set chocolate flower atop each (to anchor  flowers
more securely, place on lollipop sticks, then insert in  mousse.)
Refrigerate until 20 minutes before serving.  Each flowerpot makes two
servings.  Source:  New York's Master Chefs, Bon Appetit Magazine  :
Written by Richard Sax, Photographs by Nancy McFarland  :  The Knapp
Press, Los Angeles, 1985  Chef:  Michel Fitoussi, 24 Fifth Avenue, New
York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 510
Calories From Fat: 234
Total Fat: 26.7g
Cholesterol: 230.9mg
Sodium: 247.4mg
Potassium: 438.4mg
Carbohydrates: 65.6g
Fiber: 5.3g
Sugar: 48.3g
Protein: 10.9g