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Celebrate Mardi Gras With a Frozen Bananas Foster Bombe

YumSugar — Mon, 16 Feb 2009 16:00:56 -0800

Browsing the Food Network site, I was thrilled to find Emeril Lagasse's play on the New Orleans classic Bananas Foster. This decadent take on the dessert combines bananas, ice cream, rum, and chocolate mousse into a frozen bombe. It would be the ultimate ending to any Mardi Gras celebration.

Since the dessert is frozen, make a day in advance to allow enough time to completely freeze. The final step of flambéing the banana topping will surely impress your guests.

Each bite is a delightful combination of crispy caramelized bananas, creamy chocolate mousse, and delicate banana-flavored ice cream. If you want to pull out all the stops with this fabulous flambé, read more.

Banana Foster Bombe With Chocolate Mousse
Adapted from Food Network

Ingredients

2 tablespoons butter
1/4 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices
2 tablespoons dark rum
1/2 quart vanilla ice cream, softened
Quick Chocolate Mousse
4 ounces semisweet chocolate, chopped
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
Garnish
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced crosswise into 1/4-inch slices
1 tablespoon rum

Directions

Make the ice cream mixture: In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Be cautious not to burn the butter.
Add the bananas and cook, stirring for 3 minutes.
Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
Make the mousse combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled.
Once the mixture has chilled, beat in an electric mixer with a wire whip, until stiff, firm peaks form.
To assemble, line muffin tin with plastic wrap. I used an extra deep muffin tin. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Freeze for a half hour to set. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Wrap the molds in plastic wrap and freeze until firm.
When ready to serve, make the garnish. In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Cool partially.
Place frozen banana bombe on a plate and top with cooled bananas. Enjoy.

Serves 6-8.

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Battle of the Quick Chocolate Mousse: Nigella vs. Giada

partysugar — Tue, 19 Feb 2008 14:48:31 -0800

Yesterday, while visiting my old friend The Food Network, I watched two episodes - one Nigella and another Giada - in which recipes for a super-simple chocolate mousse-like dessert were made. Both looked divinely delicious and uncomplicated to make - way easier than the chocolate mousse recipe I wrote about awhile ago. I decided to make them both and have a taste test to see which recipe was better. To take a look at the recipes and see the results of the battle between Nigella and Giada's chocolate mousses, read more.
Nigella's recipe included mini marshmallows and no eggs. Giada's involved egg whites and the interesting technique of blitzing the chocolate in a blender. Both used chocolate chips instead of chocolate bars to save time. Nigella's won in taste - rich, dense, and fudgey - while everyone preferred the texture of Giada's which was creamy and super smooth.

Why don't you try making both and tell us which one you prefer?

Instant Chocolate Mousse
From Nigella Lawson

3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 tsp. vanilla extract

Put the marshmallows, butter, chocolate, and water in a heavy-based saucepan.
Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.
Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

Serves 4-6.

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Espresso Chocolate Mousse
From Giada De Laurentiis

1/2 cup whole milk
3 tbsp. sugar
1/4 tsp. instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites

In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved.
Place the chocolate chips in a blender.
*Pour the hot milk over the chips. Run the blender on high until combined, a few seconds.
Add the egg whites and run the blender on high until light, about 1 minute.
Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.

Serves 4,

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Make Chocolate Mousse For Your Sweetie

partysugar — Mon, 04 Feb 2008 16:17:31 -0800

My girlfriend Elizabeth has a little problem when it comes to making decadent desserts: She has no oven! However, she wants to make her boyfriend a romantic dessert for Valentine's Day, so I suggested she make a creamy chocolate mousse. Mousse is a wonderful dessert for any sort of party because 1) it's glamorous, 2) it has to be made in advance, and 3) it is served in individual portions. To get the rich mousse recipe - it has a subtle hint of coffee - read more.

Chocolate Mousse
From Food & Wine magazine

12 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2 tablespoons pure vanilla extract
6 large eggs, separated
3/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons strong brewed coffee
1/2 teaspoon cream of tartar
2 1/2 cups heavy cream
1 1/2 tablespoons confectioners' sugar
1 teaspoon instant espresso

In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar.
Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes.
Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.

Serves 8.

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Reader Recipe: Diabetic Chocolate Mousse Pie

YumSugar — Thu, 09 Aug 2007 07:56:31 -0700

One of my parent's closest friends is diabetic. Unfortunately, I didn't find out until after I made a huge batch of chocolate chip cookies for him. My sister and I felt really proud of our baking accomplishments, walked over to his house, delivered our goods, only to return home and have my mom say, "You know he can't eat those, right?" Luckily the grandkids were in town and devoured all the cookies, but it got me hunting around for a good diabetic dessert recipe. Turns out I didn't have to look very far, as TeamSugar member rlveronica recently posted a fantastic looking Diabetic Chocolate Mousse Pie. It looks tasty enough for even the biggest sweet-fiend and friendly enough for her diabetic dad to eat. If you want to check out the recipe, read more

Recipe submitted by TeamSugar member rlveronica.

My father is a diabetic and doesn't get to enjoy desserts anymore, so I thought I'd make a pie that he could eat and not feel guilty about!

¼ cup unsweetened cocoa powder
1 cup whipped cream (I used Cool Whip Free)
3 tbsps of cold water
1 tsp vanilla extract
14 tsp artificial sweetener (I used Splenda)
1 tsp unflavored powder gelatin
1 store bought or homemade graham cracker pie crust

1. In a small saucepan, soften gelatin in cold water
2. Low heat 'til gelatin dissolves completely
3. Mix in a bowl: cocoa, vanilla & whipped cream until stiff
4. Add sweetener and the liquid gelatin and beat until well mixed
5. Place the mixture in a graham cracker pie crust
6. Chill for 30 minutes to 1 hour

(I added the rest of the whip cream on top!)

source

Chocolate Mousse Two Ways - Beginner and Expert

YumSugar — Wed, 04 Feb 2009 03:00:25 -0800

For a decadent finish to a fulfilling meal, I always consider chilled chocolate mousse. In fact, offer me the choice between a chocolate bar and a bowl of mousse, and I'd select the silky-smooth, creamy, luscious chocolate dream any day. Nothing beats the deep, dark flavor and weightlessness of classic chocolate mousse. If you don't have the time or the equipment, opt for an abbreviated version, which employs the help of a microwave and some Cool Whip, that's equally impressive to guests. To check out both variations, read more.

Beginner Chocolate Mousse
From Epicurious

Ingredients

8 ounces semisweet Bakers chocolate, chopped
2 (8-ounce) containers Cool Whip topping
1/2 cup of toasted coconut, slivered nuts, or crushed candy

Directions

Place chocolate in a large microwaveable bowl. Melt in microwave for 2 minutes, stirring every 30 seconds. Stir chocolate until smooth.
Once chocolate cools, add 1 cup of Cool Whip to the chocolate, stirring quickly. Continue folding in the rest of the Cool Whip in 2 batches, until there are no visible streaks.
Divide mousse into thirds. Place one-third of the mousse into a medium-size zip-locking plastic bag, cut off one corner, and pipe mousse onto 6 spoons, about 1 tablespoon per spoon.
Top with your favorite toping, such as toasted coconut, slivered nuts, or crushed candy.

Serves 6 (makes approximately 18 spoonfuls).

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Expert Chocolate Mousse
From Food and Wine

Ingredients

9 ounces bittersweet chocolate, finely chopped
4 1/2 tablespoons unsalted butter, cut into small cubes
2 tablespoons strong-brewed espresso
6 large eggs, separated
2 tablespoons sugar
2 cups heavy cream, chilled
Bittersweet chocolate shavings, for garnish

Equipment: instant-read thermometer

Directions

In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted. Remove the top of the double boiler and let cool to 75°F on an instant-read thermometer. Beat in the egg yolks until incorporated.
In a large bowl, beat the egg whites at medium-high speed until very soft peaks form. Gradually add the sugar and beat until the whites are slightly firm and glossy.
In another bowl, beat the cream until firm. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain. Repeat with the remaining whites and whipped cream.
Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours. Garnish with chocolate shavings and serve chilled.

Serves 8.

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Celebrate the Season With Chocolate

partysugar — Mon, 03 Dec 2007 16:13:31 -0800

Although it technically doesn't have a season, chocolate seems to taste better this time of year. It's so much easier to indulge in chocolate when you have an excuse like the holidays. Highlight the pure flavor of chocolate by making an easy, elegant mousse tart. The crust is made with cookie crumbs and the simple filling is smooth and creamy. You will need time for the tart to firm up in the fridge so plan ahead. To get this tasty recipe, read more

Chocolate Mousse Tart
From Nestle

1 1/2 cups finely crushed chocolate wafer cookies (about 16 cookies)
1/3 cup butter, melted
1 2/3 cups (10-oz. pkg.) bittersweet chocolate morsels
2 cups heavy whipping cream, divided
2 tablespoons powdered sugar

Preheat oven to 325º F.
Combine crushed cookies and butter in medium bowl. Press onto bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake for 15 minutes. Cool completely in pan on wire rack.
Microwave morsels and 1 cup cream in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
Beat remaining cream and powdered sugar in chilled medium mixer bowl until stiff peaks form.
Carefully fold whipped cream into chocolate mixture until blended. Spoon into prepared crust; smooth top.
Refrigerate for 4 hours or until firm.

Serves 12.

Substitution: For a more sophisticated flavor, add two tablespoons orange-flavored liqueur into chocolate mixture before spooning into crust.

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Battle of the Chocolate Mousse

partysugar — Tue, 19 Feb 2008 09:11:57 -0800

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Top Chef: Uncommon Sense and Sensuality (Episode 11 Recap)

YumSugar — Thu, 18 Jan 2007 14:39:11 -0800

If you haven't watched last night's episode, titled "Sense and Sensuality" then beware, there are big time spoilers ahead! Now, for those of you that did watch it, can I just say, "DRAMA!" - this is the kind of stuff that makes for good TV. I mean (spoilers begin now, so if you haven't watched and are still reading, well, I tried to warn you), how often do you get to see gorgeous food, shaved heads, and wrestling matches all in the same hour!?

Since this was the last elimination round before the chefs meet back up in Hawaii, the stakes were HIGH. I mean, who wants to make it this far, only to pack their knives at the last minute. Even better question: Who wants to get that far and then have to pack their knives because of their actions and not their food???

To check out my full recap, including winners, losers, drastic measures and more, read more

The episode starts off with guest judge Chef Eric Ripert (of NYC's Le Bernardin) and yet another sponsored commercial, er I mean, quickfire challenge. This time it was by Nestlé Chocolatier (which I'm mentioning only because I find it interesting that Nestlé has come up with a new premium brand... I guess that means I fell for the marketing).

For the quickfire challenge, our beloved chefs were asked to make either a sweet or a savory dish featuring chocolate. Ilan lost with a horrific looking chocolate ganache with chicken livers (I thought it sounded interesting, but in the end, even I was repulsed, and I'll eat just about everything) and Sam won with a shrimp, banana concoction.

Bravo TV has stopped posting the recipes for the quickfires, but here's what everyone made:

Elia: Poached chicken topped with chili chocolate sauce and caramelized pecans AND "Kiss" - Creamed mousse of ginger and chocolate with strawberry and mint crumble
Sam: Shrimp with bananas, chocolate chipotle, black bean and cilantro pesto sauce
Cliff: Braised chicken piquillo peppers, rosemary and chocolate sauce potatoes
Ilan: Chicken liver chocolate ganache with fried ginger and sherry sauce
Marcel: Potato cannelonis filled with coffee whip cream and chocolate mousse with vanilla powder

After the quickfire, the contestants were told they needed to make a five course romantic dinner. Since Sam won the quickfire, he got to choose which course he was making and which protein he was using. He chose scallops and lobster, which meant that no one else could use either scallops or lobster.

When the contestants arrive in Santa Barbara (where the romantic meal took place), they were greeted with a tiny kitchen. Surprisingly, the meal goes off pretty effortlessly. Sam is up first and asks Marcel if he can help plate, but Marcel says he can't because he's busy prepping. So, when it came Marcel's turn to plate, Sam said he couldn't help since Marcel didn't help him. However Sam says he couldn't be "that guy" and ended up helping anyways. The only other kitchen drama occurred when Elia's chocolate hearts couldn't be whipped up fast enough and she claimed that she "quit." Also calling it the first time she's put out something she's not happy with.

The judges eat it up. For the most part they like everything (I think this may be a Top Chef first). The only exception being Cliff's beef dish which they claimed to be like hotel food (Chef Tom also stated that Cliff's greens were worthless). They also noticed that Elia's "chocolate hearts" were missing, but Padma liked it, she thought the dessert was romantic.

Here's what everyone made and in the order it was served:

Sam: Seared Scallops with Lobster Plum Sauce and Beets
Ilan: Fideos with Clams and Saffron
Marcel: Salmon with Celeriac & Beets
Cliff: Sirloin with Lentil Puree
Elia: "The Kiss" Chocolate Mousse with a Chocolate Heart served on a Pastry Heart

So, the chefs cooked a great meal, the judges loved it, it's going to be a tough panel, but WAIT. What's this? We have what, 15 minutes left in the episode? Turns out our fledgling chefs, high off of adrenaline head back to the lofts, where they get tanked and decide to shave their heads.

Yes. That's right. SHAVE THEIR HEADS.
Ilan and Elia shave their heads, Sam chickens out, Cliff is already shaved down, so that leaves Marcel. Poor sleeping Marcel. Now, I'm all over the map with what I think about him, he's endearing one minute, annoying as hell the next, and as much as I can't stand the Teen Wolf hairdo, this is "joke" that's just not funny. I mean the guy is asleep, minding his own business and then Cliff grabs him. He literally yanks him off the couch and holds him in some weird wrestling pin. It was frustrating and uncomfortable to watch. No one wanted it to happen, but no one stopped it either. Sam just sits there, Ilan continues to film and then finally Cliff lets go. Marcel eventually ends up sleeping in the bathroom, I assume with the door locked for safety. And now Cliff seems like an okay fellow, but all season long we've seen some nasty mean streaks and violent tendencies come out. I would have probably also spent the evening locked away.

The next morning the chefs are met by Chef Tom, who arrives and looks quite frightening. He asks everyone but Cliff to leave the room and then WHAT WHAT? Cliff it's time to pack your knives and go. Turns out there's a small clause in their Bravo TV contracts that state, if you touch another contestant, you're out. Cliff is obviously shocked by this, but accepts his departure gracefully.

Back at the judge's table, the rest of the judges learn of Cliff's departure. They are truly shocked (although Padma definitely looked more shocked once she saw Elia's shaved head) and appalled that this could happen. However, they all agree that Cliff's was the weakest dish and that he probably would have gone home anyway. They then analyze all the other dishes and talk about letting one, if not two, of the remaining four go (hrmmm... I thought they liked the meal?). When the contestants return, Padma tells Sam and Ilan they they are still in the running, but that Elia and Marcel need to "pack their knives and go... TO HAWAII!"

I'll admit now, although my brain knew there was no way they could only bring two chefs to the finals, I totally fell for it.

Now, a few things to discuss:

Elia: I LOVE her with a shaved head!
What would you have done if you were Marcel
Would you eat chocolate and chicken livers together?
What do you think of Chef Tom? How about his dismissal style?
Padma's outfits - come on tell me what you really think!
Anything else that comes to mind? Discuss in the comments below!

Source: Bravo TV

Must-Read: Sticky, Chewy, Messy, Gooey

YumSugar — Fri, 06 Mar 2009 03:30:04 -0800

Party recently polled you about dessert preferences, and it came as no surprise that most of you love dessert in any form. Many of you, however, singled out gooey, sticky sweets as your preference. Naturally, I had this in mind when I came across Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth ($15.61) by pastry chef Jill O'Connor. To find out what I thought of this collection of puddings, cookies, cakes, and sweet pies, read more.

Pros:

Helpful primer explains everything from the differences between types of cocoa powder to the best bristles for a pastry brush.
Desserts strive to be complex, with innovative, sophisticated flavor pairings.
Whimsical, vintage-inspired graphic design makes for an aesthetically pleasing book.
O'Connell adds plenty of personal flourish, telling amusing anecdotes, explaining the story behind every recipe, and sprinkling poignant quips about desserts along the way.

Cons:

Some recipes, like Cap-n Crunch Crispy Treats, are basic, but others - such as a three-page recipe for Coconut Cream Puffs - are tricky and complex.
Unless you're cooking for a party of eight, you may need to cut the recipes in half.
As pretty as the typography is, the ingredient list is written in such small font that it can be difficult to read quickly.
Rather than being easily numbered, the steps are written in paragraph form.

Recipes: The recipes cover just about everything. A few that left my mouth watering:

Chocolate Mascarpone Cheesecake Pots With Shortbread Spoons
Coconut Milk-Cream Cheese Flan
Milky Way Tempura-on-a-Stick
White Trash Panini
Gingersnap Dulce de Leche Ice Cream Sandwiches
Dark Chocolate Soup With Cinnamon-Toasted Pound Cake Croutons
Double-Crumble Hot Apple Pies
Sweet Pink Grapefruit-Tangerine Mousse With Phyllo Ruffles

Imagery: Although only a third of the recipes have pictures, the photographs are vivid, lush, and beautifully arranged.

Overall Rating: If you're a dessert fanatic looking to experiment with creative recipes, this would be the perfect cookbook to turn to. It would also make a gracious hostess gift.

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All About Almonds

partysugar — Fri, 19 Jan 2007 11:33:13 -0800

I think mousse is an underrated dessert. It has sort of slipped off of the radar as of late (when was the last time you were at a restaurant and you ordered mousse for dessert?) and I think it's time we bring it back. It's light, creamy, cool and lusciously good. And while you may think that it comes in only one flavor (chocolate), mousse is as versatile as its more popular cousin, pudding. Mousse is a great dessert for a dinner party because it can be (well it has to be) made well in advance to allow it to chill and set. Lately I've been craving almond based desserts (it was the marzipan in the princess cake that got me started) and I'm furthering the obsession today with a recipe for amaretto mousse. To make it, read more

Amaretto Mousse
From Razzle Dazzle Recipes

1 pint whipping cream
1 tbs. gelatin powder
3 oz. amaretto liqueur
4 eggs
3 tbs. confectioners sugar
vanilla extract, to taste
almond extract, to taste
1 cup sliced, toasted almonds

Whip the heavy cream. Place in refrigerator until ready to use.
Dissolve gelatin powder in Amaretto in double boiler. Keep warm until ready to use.
Combine eggs and confectioners sugar in a separate double boiler. Heat on low, until warm whisk constantly. Remove egg & sugar mixture from heat.
Mix at high speed until reaches firm peaks.
Fold gelatin mixture into eggs.
Fold in whipped cream.
Add vanilla and almond extract to taste.
Fill dessert glasses, place in refrigerator until firm (approx 1 hour).
Garnish with sliced, toasted almonds.

Serves 6

Can be made a day ahead.

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