Page 106 - SFC - V15

Dessert
Chocolate & Espresso Créme Brûlée
Chef Nancy Oakes Serves 6
Wine Recommendation
Banyules, Domaine de la Rectorie
Chocolate Layer:
6 oz Bittersweet Chocolate, chopped 2 Egg Yolks
1 cup Heavy Cream
Espresso Layer:
3 cup Heavy Cream
1 Vanilla Bean
1/4 cup Espresso Beans, coarsely ground
8 Egg Yolks
1/2 cup Sugar, plus additional for bruléeing
For the Chocolate Layer:
• Place chocolate and egg yolks in a blender. Heat cream until it simmers and pour into blender, blend until smooth
• Pour into the six ramekins, lling them halfway up. Chill until set.
For the Espresso Layer:
• Place cream in a medium heavy-bottomed pan. Split the vanilla bean and scrape the seeds out into the cream, toss in the pod and the ground espresso.
• Heat until bubbles begin to form at the edges of the pan and remove from the heat, let stand for thirty minutes to steep.
• In a medium bowl beat the egg yolks and sugar until pale and thick, Strain the cream into the egg mixture and return it to the pan.
• Cook without boiling, over medium heat until mixture thickens and coats the back of the spoon.
• Strain again through a very ne sieve and pour into the six prepared ramekins, lling them up.
• Cover and refrigerate at least 3 hours until set.
To Serve:
• Sprinkle a thin even layer of sugar over the custards and brown with a kitchen torch or under a hot broiler until caramelized. Garnish and serve.
Chocolate-Coconut Terrine
Chef Scott Cooper Serves 10 - 12
Terrine:
150 grams Bittersweet Chocolate
105 grams Milk Chocolate
30 grams Extra Virgin Coconut Oil 1 gram Salt 150 grams Heavy Cream
135 grams Coconut Milk
Coconut Water Gel:
250 grams Fresh Young Coconut Water 20 grams Sugar
1 gram Salt
3 grams Powdered Agar Agar
Chocolate Crumble:
100 grams Sugar
125 grams Almond Meal 75 grams All Purpose Flour 55 grams Cocoa Powder
3 grams Salt
65 grams Butter, melted
For the Terrine:
• Put the chocolates, coconut oil and salt in a mixing bowl and set aside.
• Bring the cream and coconut milk just to a boil and pour over the chocolate mixture. Mix with a hand blender to help form a stable emulsion and pour the mixture into an 8” by 8” baking pan that is lined with plastic wrap.
• Chill in the refrigerator for at least two hours.
For the Coconut Water Gel:
• Blend all ingredients with a hand blender and bring to a boil, stirring constantly. Let the mixture boil for 1 minute and then pour into a small container that is lined with plastic wrap and chill well.
• When the gel is well-chilled and quite rm, purée it with a hand blender to form a smooth sauce.
For the Chocolate Crumble:
• Mix all ingredients except the butter and mix until well combined.
• Stir in the melted butter and pour the mixture onto a parchment or silpat lined baking pan and bake in a 350°F oven for 15 minutes.
• Can be prepared a day in advance and any leftovers can be frozen for later use or to sprinkle over ice cream.
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The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV
Recipes