| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2965.1 | Where on earth? | ASD::CLEMINSHAW | | Tue Mar 26 1991 10:10 | 4 |
| I don't have a recipie, but what is the restaurant that serves this
delicious-sounding stuff? [Sounds like a field trip to me, gang.]
P.
|
| 2965.2 | | CALVA::WOLINSKI | uCoder sans Frontieres | Tue Mar 26 1991 16:01 | 8 |
|
Rep .0
I know I have the recipe for it but it's probably in metric quanties. I'll try and
find it for you.
-mike
|
| 2965.3 | I'l convert! | TYGON::WILDE | why am I not yet a dragon? | Tue Mar 26 1991 16:12 | 12 |
| > I know I have the recipe for it but it's probably in metric quanties. I'll try and
> find it for you.
mike,
post it, PLEASE, and we in the USA will simply have to pull out our handy-dandy
metric converter charts and get cooking...this sounds suspiciously like a
wedge of good dark chocolate ganache with sauce....heaven to think about, but
h&*ll on the thighs - I gain weight meditating on this...
D-your-normal-rabid-chocoholic
|
| 2965.4 | | CALVA::WOLINSKI | uCoder sans Frontieres | Wed Mar 27 1991 09:39 | 65 |
|
Rep .0
As promised,
Marquise au Chocolat
150 grammes baker's chocolate <use good semi-sweet>
7 egg yolks
250 grammes sugar
300 grammes unsalted butter at room temperature
160 grammes cocoa powder
1 pint whipping cream
50 grammes confectionor's sugar
1/2 cup of very strong coffee at room temperature
Melt the chocolate and coffee over a double boiler.
Beat the egg yolks until creamy and then add the sugar
and continue beating until soft ribbons form.
After the melted chocolate has cooled to room temperature
add it to the egg yolks and mix well.
Cream the butter well and then add the cocoa powder and
continue to beat until you have a very smooth well mixed
paste.
Beat into the butter mixture the chocolate mixture and
continue beating until it is very creamy.
Beat the cream until soft peaks form and then add the
confectioner's sugar and 3 well crushed ice cubes.
Add the chocolate mixture to the whipped cream and beat
well.
Put the mixture into a mold and then freeze for at least
4 hours or overnight.
About 20 minutes before serving unmold the marquise and
let it sit at room temperature.
The recipe I have suggests a hot chocolate sauce be served
with the marquise. Was the orange sauce you had creamy???
If it was then it probably was a creme anglaise flavored
with grand mariner or some other orange liquor. I think
there is a recipe for a creme anglaise somewhere in this
conference.
Rep .3
I live in the good old USA but I spent three years in France
so I'm completely setup to deal with either measuring system.
I have so many recipes from europe I don't even bother
converting them. It sometimes get very confusing in my kitchen
especially when I'm mixing and matching recipes. Now was
that grammes, tsps, pints, cl, or ...
Yes this recipe is h$%ll on the thighs but it's sooooooo good.
-mike
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| 2965.5 | Try note 2010, 2nd recipe | NWACES::MACKONIS | Howling at the Moon.... | Wed Mar 27 1991 11:44 | 11 |
| Check note 2010, the second recipe in that note is for a dessert called
"Chocolate Malokoff" sounds almost like what you are looking for, w/o
the sauce. The basic recipe can be used and sauces, toppings,
frostings, can be modified.
I have never made, or eaten anything that was this rich. When it is
time for me to bring a dessert to dinner, my friends ask for "The
Killer Chocolate thing".
dana
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| 2965.6 | | ESSB::VMURPHY | Boomtown Blues | Thu Mar 28 1991 12:23 | 9 |
|
Thanks Mike,
I happen to be in Ireland and the restaurant is called 'Windjammers'
and is located in Douglas (just outside Cork city). Bit far for a
field trip but it could be worth it.
rgs,
Vincent.
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