Chilled orange cappuccino cream w/ grated choc
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Chilled orange cappuccino cream w/ grated choc
  Orange    Chocolate    Creams    Beverages  
Last updated 6/12/2012 12:54:06 AM. Recipe ID 16004. Report a problem with this recipe.
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      Title: Chilled orange cappuccino cream w/ grated choc
 Categories: Beverage, Chocolate
      Yield: 8 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
      4 c  Heavy cream
      4 T  Cornstarch
  1 1/2 c  Half-and-half
      4 T  Instant espresso powder
      6    Egg yolks
      2 T  Grand Marnier
      2    Eggs
    1/2 oz Chunk semi-sweet chocolate;
           -finely grated
    1/2 c  Granulated sugar
 
  EQUIPMENT:  Measuring cup, measuring spoons, hand grated, 2 1/2-qt
  saucepan, electric mixer with paddle, and balloon whip, rubber
  spatula, whisk, instant-read test thermometer, 2 stainless steel
  bowls (1 large), pastry bag, 8  8-oz coffee cups
  
  Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt
  saucepan over medium-high heat. Bring to a boil. While the cream is
  heating, combine the egg yolks, eggs, sugar, cornstarch, and instant
  espresso powder in the bowl of an electric mixer fitted with a
  paddle. Beat the mixture on high for 2 minutes, scrape down the sides
  of the bowl, and continue mixing on high until the mixture is
  slightly thickened, about 1 1/2 to 2 minutes. (At this point the
  cream should be boiling. If not, adjust the mixer speed to low and
  continue to mix until the cream boils. If his is not done, the eggs
  will develop undesirable lumps.) Pour the boiling cream into the
  beaten egg mixture and whisk to combine. Return to the saucepan and
  heat over medium-high heat, whisking constantly, until the cream
  reaches a temperature of 180 degrees, about 5 to 6 minutes. Remove
  from the heat and transfer to a stainless steel bowl. Cool the
  espresso-custard mixture in an ice-water bath to a temperature for 40
  to 45 degrees, about 20 to 25 minutes.
  
  Continued >>>
 




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Recipe ID 16004 (Apr 03, 2005)

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