| 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 | t | 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 | t | 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
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3766
Calories From Fat: 3094
Total Fat: 351.9g
Cholesterol: 1200.1mg
Sodium: 459.4mg
Potassium: 2067.9mg
Carbohydrates: 135g
Fiber: 10.2g
Sugar: 37.2g
Protein: 36.3g