Frozen Caramelized Banana and Chocolate Bombe
For the Ice Cream: 4 tablespoons butter 1/2 cup firmly packed light brown sugar 3 ripe bananas, peeled, sliced lengthwise in half and cut crosswise into 1/4-inch thick slices 2 tablespoons banana liqueur 2 tablespoons dark rum 2 cups milk 2 cups heavy cream 6 egg yolks 2 cups chocolate mousse, recipe follows For the 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 cup chocolate sauce, (in a squeeze bottle), recipe follows
In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. In a medium saucepan, over medium heat, combine the milk and cream. Bring the mixture to a scalding point. In a mixing bowl, beat the egg yolks. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Remove from the heat and pour the mixture into a large glass mixing bowl. Add the pureed bananas and stir to mix. Cover the top with plastic wrap pressed against the surface and let cool. Place the mixture in the refrigerator and chill completely. Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. **If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
To assemble: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the individual 1 cup molds. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and refrigerate until firm. For the garnish: In a saute pan, over medium heat, melt the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat. To serve, drizzle each plate with the chocolate sauce. Unmold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately.
QUICK CHOCOLATE MOUSSE Recipe courtesy Emeril Lagasse
8 ounces semisweet chocolate, chopped 1 1/2 cups heavy cream 1/2 teaspoon pure vanilla extract
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. In an electric mixer with a wire whip, beat until the cream forms firm peaks.
Yield: 2 1/2to 3 cups
CHOCOLATE SAUCE Recipe courtesy Emeril Lagasse
3/4 cup half-and-half 1 tablespoon butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. Yield: 1 1/2 cups
In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. In a medium saucepan, over medium heat, combine the milk and cream. Bring the mixture to a scalding point. In a mixing bowl, beat the egg yolks. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Remove from the heat and pour the mixture into a large glass mixing bowl. Add the pureed bananas and stir to mix. Cover the top with plastic wrap pressed against the surface and let cool. Place the mixture in the refrigerator and chill completely. Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. **If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
To assemble: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the individual 1 cup molds. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and refrigerate until firm. For the garnish: In a saute pan, over medium heat, melt the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat. To serve, drizzle each plate with the chocolate sauce. Unmold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately.
QUICK CHOCOLATE MOUSSE Recipe courtesy Emeril Lagasse
8 ounces semisweet chocolate, chopped 1 1/2 cups heavy cream 1/2 teaspoon pure vanilla extract
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. In an electric mixer with a wire whip, beat until the cream forms firm peaks.
Yield: 2 1/2to 3 cups
CHOCOLATE SAUCE Recipe courtesy Emeril Lagasse
3/4 cup half-and-half 1 tablespoon butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. Yield: 1 1/2 cups
Chocolate Pecan Pie with Semisweet Chocolate and Jack Ice Cream
1 recipe Chocolate Pie Crust, recipe follows 12 tablespoons light brown sugar 3 tablespoons unsalted butter, at room temperature Pinch salt 3 large eggs, lightly beaten 1 cup dark corn syrup 1 teaspoon vanilla extract 2 cups pecan halves Semisweet Chocolate and Jack Ice Cream, recipe follows, or good quality store bought ice cream Jack Chocolate Ganache, recipe follows
On a lightly floured surface, roll the dough out 1/8-inch thick and gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 400 degrees F and position a rack in the center of the oven.
Line the tart shell with lightly buttered parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 10 minutes. Cool completely on a wire rack.
Reduce the oven temperature to 350 degrees F.
To prepare the tart filling, combine the brown sugar, butter and salt in a large bowl and, using an electric mixer, cream together. Add the eggs, 1 at a time, beating well after each addition. Add the dark corn syrup, and vanilla extract, and whisk well to blend. Place the pecan halves evenly over the bottom of the prepared tart shell and pour the filling over the pecans. Bake until the tart is set, about 50 minutes.
Cool completely on a wire rack.
Serve the pie at room temperature, each slice garnished with a small scoop of ice cream and a drizzle of Jack Chocolate Ganache.
Chocolate Pie Crust: 1 1/4 cups all-purpose flour 6 tablespoons confectioners' sugar 2 tablespoons unsweetened cocoa powder Pinch salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 1 large egg yolk, lightly beaten 2 tablespoons cold water
Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg yolk and water to make a soft dough. Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.
Yield: 1 (9 or 10-inch) tart crust
Semisweet Chocolate and Jack Ice Cream: 1 cup heavy cream 1 cup whole milk 1/2 vanilla bean, cut and scraped 4 egg yolks 1/2 cup sugar 4 ounces semisweet chocolate chips, about 1/2 cup 1/4 cup whiskey (recommended: Jack Daniel's) or your favorite whiskey
Combine the heavy cream, milk and vanilla bean and scraped seeds in a medium saucepan over medium-high heat and bring just to a simmer. While the cream and milk are heating, whisk the egg yolks and sugar in a medium bowl until pale yellow and thick. When the cream mixture reaches a simmer, ladle about 1/2 cup of the hot mixture to the egg yolk mixture and whisk to combine. Add another 1/2 cup of the hot cream mixture to the egg yolk mixture and whisk again to combine. Slowly whisk the egg yolk mixture into the hot cream mixture in the saucepan and reduce the heat to medium-low. Cook the custard, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon. Remove from the heat and immediately strain through a fine mesh sieve into a medium bowl containing the chocolate chips. Allow to sit undisturbed for 1 minute before whisking to incorporate. Add the whisky to the custard, stir to blend, then set aside to cool completely. Transfer to a refrigerator and chill thoroughly. Once the custard is chilled, follow the manufacturer's instructions for churning in an electric ice cream maker. Once set, transfer the ice cream to a freezer-safe container and freeze until firm before serving, 4 to 8 hours.
Yield: 3 to 4 cups
Jack Chocolate Ganache: 1 cup heavy cream 1 cup chopped bittersweet chocolate 1 tablespoon whiskey (recommended: Jack Daniel's) or your favorite whiskey
Bring cream just to a boil in a small saucepan. Add chocolate and whisk to combine. Stir in whiskey and keep warm.
On a lightly floured surface, roll the dough out 1/8-inch thick and gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 400 degrees F and position a rack in the center of the oven.
Line the tart shell with lightly buttered parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 10 minutes. Cool completely on a wire rack.
Reduce the oven temperature to 350 degrees F.
To prepare the tart filling, combine the brown sugar, butter and salt in a large bowl and, using an electric mixer, cream together. Add the eggs, 1 at a time, beating well after each addition. Add the dark corn syrup, and vanilla extract, and whisk well to blend. Place the pecan halves evenly over the bottom of the prepared tart shell and pour the filling over the pecans. Bake until the tart is set, about 50 minutes.
Cool completely on a wire rack.
Serve the pie at room temperature, each slice garnished with a small scoop of ice cream and a drizzle of Jack Chocolate Ganache.
Chocolate Pie Crust: 1 1/4 cups all-purpose flour 6 tablespoons confectioners' sugar 2 tablespoons unsweetened cocoa powder Pinch salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 1 large egg yolk, lightly beaten 2 tablespoons cold water
Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg yolk and water to make a soft dough. Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.
Yield: 1 (9 or 10-inch) tart crust
Semisweet Chocolate and Jack Ice Cream: 1 cup heavy cream 1 cup whole milk 1/2 vanilla bean, cut and scraped 4 egg yolks 1/2 cup sugar 4 ounces semisweet chocolate chips, about 1/2 cup 1/4 cup whiskey (recommended: Jack Daniel's) or your favorite whiskey
Combine the heavy cream, milk and vanilla bean and scraped seeds in a medium saucepan over medium-high heat and bring just to a simmer. While the cream and milk are heating, whisk the egg yolks and sugar in a medium bowl until pale yellow and thick. When the cream mixture reaches a simmer, ladle about 1/2 cup of the hot mixture to the egg yolk mixture and whisk to combine. Add another 1/2 cup of the hot cream mixture to the egg yolk mixture and whisk again to combine. Slowly whisk the egg yolk mixture into the hot cream mixture in the saucepan and reduce the heat to medium-low. Cook the custard, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon. Remove from the heat and immediately strain through a fine mesh sieve into a medium bowl containing the chocolate chips. Allow to sit undisturbed for 1 minute before whisking to incorporate. Add the whisky to the custard, stir to blend, then set aside to cool completely. Transfer to a refrigerator and chill thoroughly. Once the custard is chilled, follow the manufacturer's instructions for churning in an electric ice cream maker. Once set, transfer the ice cream to a freezer-safe container and freeze until firm before serving, 4 to 8 hours.
Yield: 3 to 4 cups
Jack Chocolate Ganache: 1 cup heavy cream 1 cup chopped bittersweet chocolate 1 tablespoon whiskey (recommended: Jack Daniel's) or your favorite whiskey
Bring cream just to a boil in a small saucepan. Add chocolate and whisk to combine. Stir in whiskey and keep warm.
Molten Chocolate Oooozy Cake
What I've heard about this recipe is it was created by Chef Joel Robachen of Jamoin in Paris for Valrhona Chocolate Company. He taught it to Jean George Vongerichtin and I learned it from one of his sous chefs who worked for me in London at the Criterion Brasserie. It's basically an under baked cake sp the batter is just raw in the center, though when I worked at Charlie Trotter's we placed a thin layer of chocolate sponge cake on the bottom and placed on that balls of ganache to stuff in the center to assure a wet lava effect when you cut into the cake, then surrounded the whole thing with the cake batter.
Cakes: 11 ounces butter (2 3/4 sticks) 10 ounces bittersweet chocolate, chopped 6 eggs 6 egg yolks 3 cups confectioners' sugar 1 cup all-purpose flour
Garnishes: Chocolate Bergamot Paint, recipe follows Cocoa nibs, as needed Star Anise Ice Cream, recipe follows Citrus Reduction, recipe follows Confectioners' sugar, as needed Cocoa powder, as needed
Equipment: 12 (8-ounce) foil tins
Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.
Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)
Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.
Chocolate Bergamot Paint: 4 1/2 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1/3 cup brewed tea (recommended: Earl Grey) 1/4 cup light corn syrup
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.
If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.
(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
Yield: approximately 1 1/4 cups
Star Anise Ice Cream: 2 cups half-and-half 2 cups heavy cream 1 heaping tablespoon star anise pieces 3/4 teaspoon ground cinnamon 1/2 vanilla bean, split lengthwise 1 cinnamon stick 9 egg yolks 3/4 cup sugar
In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions
Yield: 1 quart
Citrus Reduction: 1/2 cup orange juice 1/2 cup grapefruit juice 1/4 cup lemon juice 1/4 cup corn syrup
Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.
Yield: approximately 1/3 cup
Cakes: 11 ounces butter (2 3/4 sticks) 10 ounces bittersweet chocolate, chopped 6 eggs 6 egg yolks 3 cups confectioners' sugar 1 cup all-purpose flour
Garnishes: Chocolate Bergamot Paint, recipe follows Cocoa nibs, as needed Star Anise Ice Cream, recipe follows Citrus Reduction, recipe follows Confectioners' sugar, as needed Cocoa powder, as needed
Equipment: 12 (8-ounce) foil tins
Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.
Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)
Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.
Chocolate Bergamot Paint: 4 1/2 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1/3 cup brewed tea (recommended: Earl Grey) 1/4 cup light corn syrup
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.
If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.
(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
Yield: approximately 1 1/4 cups
Star Anise Ice Cream: 2 cups half-and-half 2 cups heavy cream 1 heaping tablespoon star anise pieces 3/4 teaspoon ground cinnamon 1/2 vanilla bean, split lengthwise 1 cinnamon stick 9 egg yolks 3/4 cup sugar
In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions
Yield: 1 quart
Citrus Reduction: 1/2 cup orange juice 1/2 cup grapefruit juice 1/4 cup lemon juice 1/4 cup corn syrup
Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.
Yield: approximately 1/3 cup