CARDAMOM WHITE HOT CHOCOLATE
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 4 cups of white hot chocolate
Number Of Ingredients 0
Steps:
- Heat 1 quart half-and-half and 1 teaspoon ground cardamom in a medium saucepan until steaming, about 8 minutes (do not simmer). Stir in 8 ounces chopped white chocolate until melted. Pour into 4 mugs and top with mini marshmallows and more cardamom.
WHITE CHOCOLATE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth.
- CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm.
WHITE CHOCOLATE & CARDAMOM TART WITH RASPBERRY DUST
Try this stunning white chocolate dessert to finish off your Sunday roast - sprinkle with freeze-dried raspberry dust to make it extra special
Provided by Cassie Best
Categories Dessert, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- Crack the cardamom pods open by squashing them gently using a pestle and mortar, or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan, heat gently, bubbling for 1-2 mins, then set aside to infuse for at least 2 hrs or, if you have time, cool then chill overnight.
- Roll out the pastry to the thickness of a £1 coin, then use to line a 23cm loose-bottom, fluted tart tin. Snip off most of the excess pastry with a pair of scissors, leaving about 2cm overhanging. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf. Remove the tart case from the fridge, line with baking parchment or foil, and fill with baking beans. Place on the baking sheet and bake for 15 mins, then remove the parchment or foil and beans, and return the case to the oven for a further 10 mins until cooked through and starting to turn golden around the edges. Remove from the oven and, while the pastry is still warm, use a small serrated knife to slice off the excess pastry. Set aside to cool a little while you prepare the filling.
- Reduce oven to 140C/120C fan/gas 1. Chop the chocolate into small pieces and place in a large bowl. Whisk the egg and sugar in another bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Leave to stand for a few mins, then stir until smooth and glossy. Add the warm chocolate cream to the egg, whisking as you go, until combined. Pour into the tart case, then carefully slide into the oven. Bake for 30 mins until just set (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
- Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart. Serve in slices with fresh raspberries on top and a jug of cream on the side.
Nutrition Facts : Calories 585 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
WHITE CHOC & CARDAMOM MOUSSES
These sophisticated mousses are a breeze to make and a great dinner party dessert
Provided by Sarah Cook
Categories Dessert
Time 40m
Number Of Ingredients 3
Steps:
- Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 mins.
- Keep one square of chocolate aside and melt the rest gently in a large bowl over a pan of barely simmering water. Strain in the cream, then beat with an electric whisk for a couple of mins to thicken slightly. Pour into pots, cover and chill for 4 hrs, or up to 2 days, until cold and set. Very finely grate over the reserved square of white chocolate to serve.
Nutrition Facts : Calories 637 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 5 grams protein, Sodium 0.18 milligram of sodium
WHITE CHOCOLATE AND CARDAMOM RICE PUDDING WITH MARMALADE AND COINTREAU SAUCE
Provided by Micah Carr-Hill
Categories Liqueur Dessert Valentine's Day Party Boil Cardamom Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
- Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
- Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
- To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
- Divide the rice pudding between four bowls and drizzle with the sauce.
- Serve decorated with a few shavings of white chocolate, if desired.
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