Our latest issue out now!Fall 2017
Hot Chocolate Pot de Crème
1 1/2 cups (255g) chopped dark chocolate (60–70% cacao)
2 cups heavy cream
1 cup milk
2 tablespoons cocoa powder
1/2 teaspoon kosher salt
6 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
10 large marshmallows
Preheat oven to 300°F. Set 10 (4-ounce/115 ml metric) heatproof espresso cups or ramekins in a roasting pan.
Place chopped chocolate in a large bowl. Set aside. In a large saucepan, over medium heat, stir together cream, milk, cocoa powder and salt. Bring mixture to a simmer and remove from heat.
In a second bowl, whisk together egg yolks, sugar and vanilla extract. Whisking constantly, slowly pour hot cream mixture into yolk mixture. Whisk until fully combined and smooth. Strain mixture through a fine-mesh sieve into the bowl of chocolate. Let stand for 2 minutes. Whisk mixture until well combined and smooth. Transfer custard to a large pitcher for easy pouring.
Divide custard among espresso cups (or ramekins). Set the pan in the oven, and pour hot water in the pan to come halfway up sides of espresso cups.
Bake custards until set around edges but center jiggles when side of cup is tapped, about 35 to 40 minutes. Transfer to a wire rack to cool completely. Chill in refrigerator for at least 4 hours.
Toffee and Whiskey Ribbon Ice Cream (no churn)
Makes 1 1/2 pints
Whiskey Caramel Sauce
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
4 tablespoons whiskey
Pinch of sea salt
Ice Cream Base
2 cups heavy cream
3 whole vanilla beans
6 large egg yolks
1 large whole egg
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 tablespoon vanilla bean paste
1 pound English toffee, store-bought or homemade
To make whiskey caramel sauce: Add sugar and water to small saucepan. Stir and cook over medium-high heat until sugar is dissolved. Use a pastry brush and water to wash down any sugar crystals from side of pot. Bring to a boil, about 3 minutes. Once boiling, do not stir directly. Instead, using the long handle of the pot, tilt and swirl mixture to distribute heat evenly. At about 7 to 8 minutes, the color will start to change. Watch the mixture closely and continue to tilt and swirl pan to even out the color. Continue to cook and swirl until mixture is a dark amber, about 1-2 minutes after the first shade of color starts to show up. Remove from heat immediately. Carefully add the cream, as it will bubble and splatter. Add butter and stir until fully dissolved. Stir in whiskey and salt. Caramel can be made 1 week ahead and kept covered and refrigerated.
To make ice cream base: Pour 1 cup of heavy cream into a large pot. Halve vanilla beans lengthwise. Scrape seeds into heavy cream and stir in pods. Bring mixture to a boil over medium-high heat. Remove pot from heat and let stand for 10 minutes. Stir in remaining 1 cup of cream and cool mixture to room temperature. Chill mixture in refrigerator for 2 hours or overnight.
Lightly grease a 9×5-inch loaf pan. Line pan with plastic wrap, leaving a 4-inch overhang on each side. Lightly grease the plastic wrap. (The first layer of grease will prevent the plastic wrap from shifting around in the pan.) Set aside.
Fill a medium saucepan with water and bring to a simmer over medium heat. In a stand mixer bowl, whisk together egg yolks, whole egg, sugar and salt. Set the bowl over the simmering water, making sure the bottom does not touch the water. Attach thermometer to side of bowl. Whisk the mixture continuously until it reaches 175°F. Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium-high speed until mixture doubles in volume and is cool to the touch, about 7 minutes. Add the vanilla bean paste and beat until well combined. Set aside.
Remove chilled heavy cream mixture from the refrigerator (from step 1 of ice cream base) and beat until soft peaks form. Add half of the whipped cream to the whipped egg mixture and fold until just streaky. Crumble toffee, and fold in. Pour one-third of mixture into prepared pan and drizzle caramel on top; repeat layering two more times. Drag a knife through the ice cream mixture to create a rippled ribbon effect. Cover and freeze for at least 8 hours or overnight.
Apple Pie Marshmallows
Makes 36 1-inch cubes
1/4 cup unfiltered apple juice
3 tablespoons gelatin
2 cups sugar
1/2 cup water
1/4 cup honey
1 1.2 oz. package freeze-dried apples, pulverized to a crumb
2/3 cup powdered sugar
3 tablespoons cornstarch
5 tablespoons flour
3 tablespoons brown sugar
1 tablespoon granulated sugar
3/4 teaspoon cinnamon
1 tablespoon unsalted butter, melted
Lightly coat a 9×4-inch loaf pan with nonstick spray. Place parchment on top and then coat once more with nonstick spray. (The first layer of nonstick spray will help to keep the parchment paper in place.)
Place apple juice in a stand mixer bowl and sprinkle gelatin over the surface. Leave untouched to set.
In a medium saucepan, combine sugar, water and honey; cook and stir over medium heat until sugar dissolves. Bring mixture to a simmer and cook without stirring until candy thermometer reads 240°F, about 12-15 minutes.
Pour syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Fold in all but 1 tablespoon of freeze-dried apple crumbs. Using a lightly oiled spatula, scrape mixture into prepared pan. Smooth out top (top surface will not be completely smooth). Set aside.
To make crumble topping: Combine all ingredients, including remaining 1 tablespoon of freeze-dried apples, in a bowl, using a fork toss to mix. Topping is ready when it starts to come together into small crumbles. Sprinkle on top of marshmallow. Set aside in a cool place (not the refrigerator) for 8 hours or overnight for marshmallow to set.
Whisk together powdered sugar and cornstarch. Remove marshmallow from pan and peel away parchment paper. Lightly dip sides of marshmallow into powdered sugar mixture. Lightly coat a serrated knife with nonstick spray and slice marshmallow into 1-inch cubes. Cover cut sides with powdered sugar mixture. Marshmallows will keep in an airtight container between layers of nonstick parchment for 3 to 4 days.
Lemon Pistachio Torrone
Makes about 3 dozen pieces
1 cup mild honey (such as clover honey)
1 1/2 cups granulated sugar
1/4 cup water
3 large egg whites
3/4 teaspoon almond extract
1 cup shelled pistachios, coarsely chopped
2 tablespoons lemon zest
Preparation: Coat an 8-inch pan with pan with nonstick spray; line with parchment.
In a medium saucepan, stir together honey, 1 cup sugar and water. Cook to a simmer over low heat, stirring just until sugar dissolves. Bring mixture to a boil without stirring (wash down any crystals that form on side of pan with a pastry brush and cold water). Attach a candy thermometer to side of pan and continue to boil until mixture reaches 315°F , about 5 to 6 minutes.
In the meantime, beat egg whites and remaining 1/2 cup sugar until stiff peaks form, about 3 to 5 minutes; set aside. Remove syrup from heat once temperature is reached. Stir mixture to help cool it to 300°F, about 2 minutes.
With mixer on low speed, slowly pour syrup in a steady stream. Increase speed to high and beat until mixture triples in volume and is pale, stretchy and begins to pull away from sides of bowl, about 12-15 minutes. Add in almond extract and beat until combined, about 1 minute. Turn off mixer and fold in pistachios and lemon zest.
Turn out nougat mixture onto a floured work surface and lightly cover hands with nonstick spray. Knead and fold nougat back on itself a few times, or until it becomes pliable. Stretch and shape nougat into prepared pan; press to an even finish. Set aside to cool and set, about 4 hours or overnight.
Turn nougat onto board. Heat knife before slicing by running blade under hot water (dry before using); cut into 1 1/2-inch squares. Clean off and warm knife as needed between cuts. Store candy in an airtight container at room temperature.