| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Masterchefs, Frisco, Let | 24 | Servings | |
INGREDIENTS
| Creme Anglaise ** | ||
| 14 | oz | Chocolate, semi-sweet, crumbled |
| 7 | oz | Butter, sweet |
| 2 | tb | Grand Marnier |
| 1 | ts | Extract, vanilla |
| 1 | tb | Almond, powder |
| 10 | md | Egg yolks |
| 10 | md | Egg whites |
| 1 1/2 | c | Sugar |
INSTRUCTIONS
** A recipe for this ingredient can be found elsewhere in this packet. In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract, and almond powder together and mix. Melt the ingredients over a double boiler. Remove the mixture from the heat as soon as it's melted and whip lightly. In another bowl, whip the egg yolks with 3/4 cup sugar until a white ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently into the chocolate mixture with a spatula. In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup of sugar, whipping the mixture until lightly firm. Fold the egg whites/sugar mixture into the chocolate mixture blending lightly as for a souffle. Butter and flour two molds 10 inches in diameter and 2 inches deep. Place a sheet of parchment on the bottom of each mold. Put half of the mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes. Unmold and cool the gateau on a rack. To serve, sprinkle with powdered sugar and serve with Creme Anglaise. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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