WHITE TRUFFLES
Steps:
- Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
WHITE CHOCOLATE TRIFLE
Love trifle? This white chocolate custard and passion fruit combination is really something special - the perfect dessert for a celebration
Provided by Tom Kerridge
Categories Dessert, Treat
Time 50m
Number Of Ingredients 13
Steps:
- To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
- Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
- The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
- Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.
Nutrition Facts : Calories 864 calories, Fat 64 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
WHITE TRUFFLE CUSTARD
Provided by Molly O'Neill
Categories appetizer, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 250 degrees. In a medium sauce pan over low heat, bring the cream and milk to a simmer. Place the eggs and truffle oil in a blender and, with the motor running, slowly drizzle the warm cream mixture into the eggs and oil in blender. Season with salt and pepper. Skim off foam.
- Butter 6 2-ounce ceramic ramekins or custard dishes. Place them in a large baking dish, and pour in hot water to come halfway up the sides of the ramekins. Carefully pour the custard mixture into the ramekins, filling to 1/4 inch from the top. Bake for 30 to 40 minutes, until just set.
WILD MUSHROOM CUSTARD WITH ASPARAGUS-TRUFFLE SAUCE
Steps:
- In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
- In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.
- PLATING
- In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.
WHITE CHOCOLATE TRUFFLES
Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like
Provided by Anna Glover
Categories Treat
Time 45m
Yield Makes 30 truffles (easily halved)
Number Of Ingredients 6
Steps:
- Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
- Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
- To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.
Nutrition Facts : Calories 122 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
WHITE CHOCOLATE TRUFFLES
This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
TRUFFLE CUSTARD WITH CABERNET SAUCE
Make and share this Truffle Custard With Cabernet Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Position oven rack in the middle of oven; preheat oven to 325°; lightly butter the ramekins.
- In a small saucepan, heat the milk just until steam begins to rise.
- In a big bowl, beat the egg and egg yolks lightly with a fork; add in salt and white truffle oil.
- Slowly stir in hot milk until blended.
- Place the prepared ramekins in a baking pan lined with a dish towel.
- Ladle the egg mixture into the ramekins.
- Set the pan on the oven rack; carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake for 10-15 minute, or until set and a knife inserted near the edge comes out clean.
- Remove from oven and immediately remove the ramekins from the water bath with a dish towel.
- While the custards are baking, reduce the beef stock until it is syrupy, about 6 minutes; add in the wine; stir to combine.
- To serve: place the warm custards on individual plates; top each one with truffle shavings and drizzle 1-2 teaspoons of warm wine sauce; serve immediately.
Nutrition Facts : Calories 95.9, Fat 6.4, SaturatedFat 2.7, Cholesterol 216.6, Sodium 314.3, Carbohydrate 2.8, Sugar 0.2, Protein 5.8
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Servings 8-10Estimated Reading Time 1 minCategory AppetizerTotal Time 28 mins
- Preheat oven to 325 degrees F. Adjust oven rack to center position. Lightly butter eight small (1/4 cup) custard cups or ramekins and set them into a large baking dish.
- In a large bowl, beat egg and egg yolks slightly; add salt and white truffle oil. Mix in hot cream until blended. Pour egg mixture into prepared custard cups; place baking dish with custard cups into hot oven. Carefully pour warm water into the baking pan to come half-way up the sides of the custard cups.
- Bake 15 to 20 minutes or until a knife inserted near the center comes out clean. Remove from oven and immediately remove cups from water bath.
- While the custard is baking, reduce the beef stock until it is syrupy. Add cabernet wine and stir to combine.
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