INGREDIENTS

INSTRUCTIONS

For the Marquise:  To prepare the marquise:  In a medium saucepan,
combine the milk and  mint leaves.  Bring to a boil, remove from heat,
and set aside 15  minutes.  Whisk together the egg yolks and 3/4 cup
sugar until foamy.  Bring  the milk back to a boil and strain into the
egg mixture, whisking  well. Pour back into the saucepan and cook over
medium heat, stirring  constantly, for five minutes.  Transfer to a
bowl and cool slightly.  Refrigerate until completely chilled. (This
can be done 24 hours in  advance and kept covered in refrigeration.)
Chop 4 oz. of chocolate  and place in the top of a double boiler. Melt
over hot water; remove  when chocolate is almost melted and stir until
completely melted.  Cool the chocolate slightly. Chop the remaining
chocolate to make  chips and set aside.  With an electric mixer, beat
together the butter and cocoa; scrape the  sides of the bowl and the
beater occasionally. Slowly beat in the cold  custard sauce; the
mixture will look curdled but will pull back  together with beating.
Beat in the cooled chocolate.  Beat the whipping cream until foamy.
Beat in the remaining 2 Tbsp  sugar and the mint extract; continue
beating until soft peaks form.  Fold 1/4 of the whipped cream into the
chocolate mixture to lighten  the mixture; fold in the remaining
whipped cream and the chocolate  chips. Transfer to a 9x5-inch loaf pan
that has been lined with two  sheets of plastic wrap. Cover well and
freeze.  One hour before serving, remove the marquise from the pan by
lifting  out the plastic. Unmold onto a serving platter and
refrigerate.  Just before serving, prepare the creme anglaise:  Whisk
together the  egg yolks and sugar until thickened and lightened in
color.  Bring  the milk to a boil in a medium saucepan; whisk into the
egg mixture.  pour back into the saucepan and cook over medium heat
until  thickened, stirring constantly. Transfer to a bowl and stir in
the  creme de cacao and vanilla. Serve the sauce hot with the marquise.
Makes 16 servings.  Note:  The creme de cacao can be omitted from the
sauce if desired.  Source:  The Philadelphia Inquirer, June 16, 1991
Recipe By     :  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Sunsets – a gift from God”