| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter; cut into pieces |
|
|
; (1/2 cup) |
| 1 1/2 |
lb |
Fine-quality bittersweet chocolate; (not unsweetened) |
| 2 |
ts |
Freshly grated orange zest; (from about 1 1/2 |
|
|
; navel oranges) |
| 1 3/4 |
c |
Well-chilled heavy cream |
| 6 |
oz |
Fine-quality white chocolate |
| 1 1/4 |
c |
Chopped vacuum-packed chestnuts; (about 1 ounce) |
| 3 |
ts |
Dark rum |
| 4 |
c |
Well-chilled heavy cream |
|
|
Garnish: chestnuts in dark and light; sliced, "pate" |
|
|
; syrup*, pears*, and candied |
|
|
; orange halves*, |
|
|
; sliced |
|
|
Accompaniment: ginger creme anglaise |
INSTRUCTIONS
FOR CHOCOLATE ORANGE FILLING
FOR THE CHESTNUT RUM FILLING
*available at specialty food shops
Make chocolate orange filling:
In a large metal bowl set over a pan of barely simmering water melt
butter and chocolate, stirring occasionally, until smooth and remove
bowl from heat. Stir in zest and cool completely. In a bowl with an
electric mixer beat cream until it just holds stiff peaks. Whisk
about one fourth of cream into chocolate mixture to, lighten and fold
in remaining cream gently but thoroughly.
Line an oiled terrine or loaf pan, 10 by 4 1/2 by 3 inches (7-cup
capacity), with plastic wrap. Pour in half of chocolate orange
filling, smoothing top, and freeze 5 minutes.
Make chestnut rum filling:
In a small metal bowl set over a pan of barely simmering water melt
white chocolate, stirring occasionally, until smooth and remove bowl
from heat. Stir in chestnuts and rum gently and cool completely. In a
bowl with an electric mixer beat cream until.it just holds stiff
peaks. Fold cream into white chocolate mixture.
Pour chestnut rum filling over chocolate orange layer, smoothing top,
and freeze 5 minutes. Pour in remaining chocolate orange filling,
smoothing top, and chill, covered with plastic wrap, overnight. Pave
may be made 2 days ahead and chilled, covered.
Discard plastic wrap from top and invert pave onto a plate. Discard
remaining plastic wrap. Garnish pave with chestnut slices, "pate"
pears, and candied orange.
Pour some ginger creme anglaise onto 8 dessert plates and top with a
1/2-inch-thick slice of pave.
Serves 8.
Gourmet November 1994
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