Chocolate Macadamia Nut Timbale with Nova Scotia Berries and Lemon
Verbena Ice Cream
Keys: Nuts Citrus
Yield: 6
Ingredients:
citrus ice cream
sprigs of mint
tuile, for garnish
Timbale
3 oz macadamia nuts, toasted
3/4 cup unsalted butter, soft
1 cup sugar
1/4 cup flour
4 x egg
1/4 cup unsweetened cocoa powder, sifted
Ganche
1 lt whipping cream
1 1/4 kg chocolate
1 x splash brandy
Berries & Lemon syrup
1/2 cup gooseberries
1/2 cup blackberries
1/2 cup raspberries
1/2 cup red currant
1/2 cup black grape
1/2 cup sugar
1/2 cup water
1/3 cup lemon juice
Method:
Place 1/6th of the berries the center of the plate. Place one of the
macadamia nut timbales on top. Pour the ganache over top and add a scoop
of ice cream.
Garnish with a fresh mint sprig and a store bought tuile.
Timbale:
Grind half of the nuts and coarsely chop the remaining half. In a large
mixing bowl, cream the butter, sugar, flour and ground nuts.
Add the eggs one at a time, mixing well after each addition. Add the
cocoa and stir until fully incorporated.
Place 6 buttered ring moulds on the sheet pan.
Fill the moulds 2/3 full with the batter and sprinkle with the remaining
nuts. Bake at 350F for 15-20 minutes. Set aside to cool.
Ganche:
Over a bain-marie, heat the cream and add chopped chocolate and whisk
till incorporated. Add the liqueur and turn the heat off, leaving the
mix in the cool.
Berries & Lemon syrup:
In a medium saucepan, combine the sugar, water and lemon juice and bring
to a gentle simmer over medium high heat until the sugar has dissolved.
Turn the heat off and add the berries.
Chef makes his own ice cream at the restaurant. For this recipe we
thought we'd save you the step and suggest a good store bought lemon (or
any citrus flavour) ice cream.--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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