ALMOND ICE CREAM TERRINE WITH CHOCOLATE TRUFFLES AND RASPBERRY SAUCE
Categories Milk/Cream Food Processor Chocolate Dessert Freeze/Chill Frozen Dessert Raspberry Almond Summer Chill Simmer Boil Bon Appétit
Yield Serves 12
Number Of Ingredients 17
Steps:
- Make truffles:
- Bring cream and butter to boil in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in amaretto. Pour into small bowl. Freeze until firm enough to form into balls, about 50 minutes.
- Line baking sheet with foil. Using teaspoon, scoop out level teaspoonfuls of chocolate mixture. Drop onto baking sheet. Freeze until firm, about 20 minutes. Using hands, roll chocolate into balls; return to baking sheet and freeze. (Can be made 1 week ahead. Cover and keep frozen.)
- Make ice cream:
- Combine cream, milk and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add chopped almonds. Cover and let steep 2 hours.
- Pour cream mixture through fine strainer set over bowl; discard solids in strainer. Return cream mixture to same saucepan. Bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Cool slightly. Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
- Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart. Cover terrine and freeze until firm, at least 8 hours or overnight.
- Make sauce:
- Puree thawed raspberries in processor. Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Discard solids in strainer. Whisk sugar and amaretto into sauce. Cover and chill. (Terrine and sauce can be prepared 2 days ahead. Keep terrine frozen. Keep sauce refrigerated.)
- Turn terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Serve with sauce and fresh berries.
CRUNCHY RASPBERRY RIPPLE TERRINE
A decadent dinner party pudding or family afternoon treat
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
- Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.
Nutrition Facts : Calories 284 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
CHOCOLATE-FLAKE RASPBERRY ICE CREAM
A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.
Provided by Dorie Greenspan
Categories snack, ice creams and sorbets
Time 15m
Yield 1 generous quart
Number Of Ingredients 12
Steps:
- Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
- Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
- Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
- Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.
CHOCOLATE & RASPBERRY CREAMS
This stunning yet simple dessert is the perfect way to end a dinner party
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.
- Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.
- To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.
Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium
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