| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Whipping cream |
| 12 |
oz |
Semisweet chocolate |
| 1 |
tb |
Instant expresso powder |
| 10 |
|
Egg yolks |
| 3 |
tb |
Coffee liqueur |
| 8 |
ts |
Sugar |
| 1/2 |
c |
Whipped cream |
| 4 |
|
Strawberries, halved |
INSTRUCTIONS
Stir cream, chocolate and expresso powder in top of double boiler over
simmering water until mixture is smooth. Blend yolks and liqueur in large
bowl. Whisk in half of chocolate mixture. Return mixture to double boiler
and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide
mixture among eight 3/4 cup ramekins. Cover and refrigerate 3 hours.
Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar. Broil 2
inches from heat source until sugar caramelizes, watching carefully about
30 seconds. Refrigerate until cold.
Spoon whipped cream into pastry bag fitted with large star tip. Pipe
rosette of cream atop each dessert. Garnish with strawberry halves and
serve. Yield: 8 servings. Typed in MMFormat by cjhartlin@msn.com Source:
Bon Appetit
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Feb 20, 1998
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“We simply prepare ourselves. God fills us.”