Chris Pitt, the Pastry Instructor at Ivy Tech Community College gives a creative recipe and culinary dream for your Valentine.

Chocolate crémeux

Yield:  6 servings

½ Cup (4 oz) Heavy Cream

1Cup (8 oz) Milk

3 (3) Egg yolk

5 Tablespoons (2.5 oz)  Granulated sugar

6 oz (6 oz) Dark Chocolate (Ghiradelli or Lindt 50%)

 

1.  Follow the method and temperatures closely to obtain a perfect smooth result.

2.  Bring the cream, milk and about half of sugar to a boil in a small saucepan. 

Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.

3. Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 183?F while CONSTANTLY stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.

4.  Add the chocolate and using an immersion blender or whisk make the mixture smooth. Allow to cool until lukewarm before pouring into glasses. Place in a refrigerator.

 

Citrus gelée

Yield: 6 servings

¼ Cup (2 oz) Lime juice

¼ Cup (2 oz) Lemon juice

¾ Cup (6 oz) Ruby Red grapefruit juice

5 Tablespoons (2.5 oz) Extra fine granulated sugar 

2 (2) Gelatin sheets 2 (or 1, 2.5 oz  package of powdered gelatin)

2 teaspoon (2 tsp) Grand Marnier or Cointreau Liquor

 

1.  In a sauté pan bring the citrus juices and sugar to a boil. Remove from heat and let cool to below 180°F. Meanwhile bloom the gelatin (Place in ice cold water for 5 minutes)

 

2.  Squeeze the gelatin sheets to remove water ( I package of gelatin follow package instructions) and add to above mixture. Add the liquor. Let cool to slightly below 70°F  and pour into the cremeux filled glasses. Allow to set before serving.

 

Assembly and Garnish: Layer the citrus Gelee on top of the cremeaux. Garnish with orange wedges. Use chocolate shaving or the crumbled cookie of your choice to compliment.

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