Bittersweet Chocolate Curd
| 59 |
|
whole eggs |
| 56.5 |
|
yolks |
| 1 2/3 cup |
|
sugar |
| 3 Tb |
|
cornstarch |
| 1/2 cup |
|
milk |
| 1/3 cup |
|
truffles liqueur |
| ------------- |
|
------------------------------ |
| 4 1/2 oz |
|
butter |
| 4 oz |
|
bittersweet chocolate |
Cook together all ingredients in first list. Remove from heat. Stir in butter and chocolate.
Vanilla Panna Cotta
| 1/2 cup |
|
whole milk |
| 1 1/2 tsp |
|
powdered gelatin |
| 12 fl oz |
|
heavy cream |
| 1 tsp |
|
vanilla extract |
| 3 Tb |
|
granulated sugar |
1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Heat the milk until hot to the touch but do not boil.
2. Stir in sugar until dissolved. Stir in remaining ingredients.
3. Cool until slightly thickened.
Cranberry Panna Cotta
| 11 oz |
|
cranberry sauce, chunky |
| 3 Tb |
|
milk |
| 1/2 cup |
|
orange juice |
| 1/4 cup |
|
heavy cream |
| 3 tsp |
|
gelatin powder |
1. Puree cranberry sauce with orange juice. Strain.
2. Combine the milk and heavy cream.
3. Sprinkle the gelatin powder over the heavy cream; let stand for 10 minutes to soften. Heat the cream until just hot but not boiling.
4. Combine all and chill until thickened
TO ASSEMBLE:
Layer each mixture into tall stemmed glasses, such as wine or martini glasses.
Begin with the chocolate curd, followed by the vanilla panna cotta, and finishing with the cranberry panna cotta. Garnish with fresh citrus segments.
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