Chocolate Custard Coconut Sorbet Chocolate

6

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association Serves 4 Chocolate custards: 1/2 C Milk 1 T Cocoa Powder 2 T Sugar – Plus 1 t Sugar 1/3 C Heavy Cream – Plus 1 T Heavy Cream 1/3 C Dark Chocolate Couverture – Chopped 1 Large Egg 2 Large Egg Yolks 1/2 t Rum 1/4 t Vanilla Extract Coconut sorbet: 2 C Coco Lopez cream of coconut 1 1/2 C Coconut Milk 3/4 C Hot Water 2 T Rum Extract Chocolate-Banana Empanadas: 2 C All-purpose flour 1/2 C Unsalted Butter 1 Large Egg 1/4 C Water 1/4 C Sugar 1 1/2 t Cinnamon 1/4 t Ginger – Ground 1/4 t Salt 1 Banana 1/4 C Chocolate Pieces Canola oil for frying Finish and serve: Raspberry powder, if desired Chocolate garnish, if desired To make chocolate custards: Preheat oven to 300°F. Place milk in saucepan. Stir together cocoa powder and half of sugar; whisk into milk. Whisk in cream; bring mixture to a boil. Place chocolate in bowl; pour in a third of hot milk mixture. Whisk to incorporate; pour in another third. Whisk again; add remaining milk. In bowl, whisk together egg, yolks, remaining sugar, rum and vanilla. Whisk in chocolate mixture. Strain mixture through a fine-mesh sieve. Grease small ovenproof ceramic or metal cups; place them in a glass or metal baking dish that is approximately twice the height of cups. Pour custard mix into each cup. Pour water into baking dish until water comes about halfway up sides of cups. Bake until custard is set and a paring knife inserted into center of each comes out clean. Remove custards from water bath; refrigerate until completely cold and set. To make coconut sorbet: In medium saucepan, bring cream of coconut, coconut milk and water to a boil. Strain through a fine-mesh sieve, stir in rum extract; chill mixture. Freeze sorbet according to manufacturer’s directions for your ice-cream maker. To make Chocolate-Banana Empanadas: Combine flour and butter in bowl of a food processor; pulse until mixture resembles cornmeal. Add egg and water; pulse just until combined. Form into disk; refrigerate until chilled. Roll chilled dough out on floured surface. Cut dough into circles 2 inches in diameter. In bowl, combine sugar, cinnamon, ginger and salt. Cut banana into small pieces; toss in spice mixture; save remaining spice mixture. Place a few chocolate pieces and banana pieces on bottom half of each dough circle. Fold top of each over to enclose filling. Seal edges; press down all around edges of dough with tines of fork. (If edges don’t seal firmly, paint edges of dough circles with water or egg white before folding in half.) Deep fry empanadas until golden brown. Drain on paper towels. Coat empanadas in remaining spice mixture; serve warm. To finish and serve: Dust plates with raspberry powder. Place cookie on each plate. Unmold custards by running paring knife around inside of custard cups and inverting them over cookies. Put fruit salsa and a warm empanada on each plate. Top custards with quenelles or scoops of coconut sorbet. Garnish with chocolate decorations; serve.

Chocolate Custard Coconut Sorbet Chocolate

Recipe type: Yield: Prep time: Cook time: Total time:


Chocolate Custard Coconut Sorbet Chocolate taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association Serves 4 Chocolate custards: 1/2 C Milk 1 T Cocoa Powder 2 T Sugar – Plus 1 t Sugar 1/3 C Heavy Cream – Plus 1 T Heavy Cream 1/3 C Dark Chocolate Couverture – Chopped 1 Large Egg 2 Large Egg Yolks 1/2 t Rum 1/4 t Vanilla Extract Coconut sorbet: 2 C Coco Lopez cream of coconut 1 1/2 C Coconut Milk 3/4 C Hot Water 2 T Rum Extract Chocolate-Banana Empanadas: 2 C All-purpose flour 1/2 C Unsalted Butter 1 Large Egg 1/4 C Water 1/4 C Sugar 1 1/2 t Cinnamon 1/4 t Ginger – Ground 1/4 t Salt 1 Banana 1/4 C Chocolate Pieces Canola oil for frying Finish and serve: Raspberry powder, if desired Chocolate garnish, if desired To make chocolate custards: Preheat oven to 300°F. Place milk in saucepan. Stir together cocoa powder and half of sugar; whisk into milk. Whisk in cream; bring mixture to a boil. Place chocolate in bowl; pour in a third of hot milk mixture. Whisk to incorporate; pour in another third. Whisk again; add remaining milk. In bowl, whisk together egg, yolks, remaining sugar, rum and vanilla. Whisk in chocolate mixture. Strain mixture through a fine-mesh sieve. Grease small ovenproof ceramic or metal cups; place them in a glass or metal baking dish that is approximately twice the height of cups. Pour custard mix into each cup. Pour water into baking dish until water comes about halfway up sides of cups. Bake until custard is set and a paring knife inserted into center of each comes out clean. Remove custards from water bath; refrigerate until completely cold and set. To make coconut sorbet: In medium saucepan, bring cream of coconut, coconut milk and water to a boil. Strain through a fine-mesh sieve, stir in rum extract; chill mixture. Freeze sorbet according to manufacturer’s directions for your ice-cream maker. To make Chocolate-Banana Empanadas: Combine flour and butter in bowl of a food processor; pulse until mixture resembles cornmeal. Add egg and water; pulse just until combined. Form into disk; refrigerate until chilled. Roll chilled dough out on floured surface. Cut dough into circles 2 inches in diameter. In bowl, combine sugar, cinnamon, ginger and salt. Cut banana into small pieces; toss in spice mixture; save remaining spice mixture. Place a few chocolate pieces and banana pieces on bottom half of each dough circle. Fold top of each over to enclose filling. Seal edges; press down all around edges of dough with tines of fork. (If edges don’t seal firmly, paint edges of dough circles with water or egg white before folding in half.) Deep fry empanadas until golden brown. Drain on paper towels. Coat empanadas in remaining spice mixture; serve warm. To finish and serve: Dust plates with raspberry powder. Place cookie on each plate. Unmold custards by running paring knife around inside of custard cups and inverting them over cookies. Put fruit salsa and a warm empanada on each plate. Top custards with quenelles or scoops of coconut sorbet. Garnish with chocolate decorations; serve.

Published on by

Print Friendly, PDF & Email