Chocolate Silk Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Sugar,
1/4 cup: Unsweetened Cocoa Powder,
2 tbsp: Sifted Cornstarch,
1 tsp: Unflavored Gelatin,
1 cup: Half-and-Half,
1 cup: Evaporated Skim Milk,
2/3 cup: Whole Milk,
2 Jumbo: Egg Yolks lightly beaten,
2 tsp: Vanilla Extract,
OPTIONAL TOPPING
1/4 cup: Heavy Cream, whipped
1 tbsp: Chopped blanched Pistachios OR -,
6: Candied Violets,
Directions:
In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk
and whole milk; whisk vigorously to blend. Set the pan over
moderately low heat and cook, stirring constantly with a wooden,
until the mixture just boils and is thickened and smooth, about 10
minutes.
Blend a little of the hot mixture into the beaten egg yolks, then
stir the warmed egg yolks back into the pan. Cook over moderately low
heat, stirring constantly, for 3 to 4 minutes. The mixture must not
boil or the eggs will scramble. Remove from the heat and stir in the
vanilla. Set the saucepan on a rack to cool for 10 minutes, stirring
frequently to prevent a skin from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de cr
me cups or white
porcelain ramekins and let cool completely. Cover each cup with
plastic wrap, then refrigerate at least 5 hours, or overnight.
Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.
Source from luhu.jp
pressing out all lumps. Add the half-and-half, evaporated skim milk
and whole milk; whisk vigorously to blend. Set the pan over
moderately low heat and cook, stirring constantly with a wooden,
until the mixture just boils and is thickened and smooth, about 10
minutes.
Blend a little of the hot mixture into the beaten egg yolks, then
stir the warmed egg yolks back into the pan. Cook over moderately low
heat, stirring constantly, for 3 to 4 minutes. The mixture must not
boil or the eggs will scramble. Remove from the heat and stir in the
vanilla. Set the saucepan on a rack to cool for 10 minutes, stirring
frequently to prevent a skin from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de cr
me cups or white
porcelain ramekins and let cool completely. Cover each cup with
plastic wrap, then refrigerate at least 5 hours, or overnight.
Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.
Source from luhu.jp
Tags
Desserts