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Ingredients
20 egg yolks
1 cup sugar
1/3 cup corn syrup
1 cup bittersweet chocolate, melted, held warm
2 tablespoons, chicory powder
1 quart heavy cream, whipped (measure before
whipping)
½ teaspoon cinnamon
½ teaspoon star anise
1 cup bittersweet chocolate, grated to form
flake
Raspberry Compote
1 pint raspberries
½ cup sugar
2 lime zest
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Method
Beat yolks in an upright mixer at medium speed. In
a saucepot, cook sugar and corn syrup on medium heat
until large bubbles appear. Add the chicory powder,
cinnamon and star anise to the boiling syrup. Turn
mixer to high speed and add the cooked sugar slowly
to the bowl while the mixer is on. When sugar syrup
has been added, return mixer to slow speed and add
melted chocolate.
When chocolate is completely incorporated, turn off
mixer and remove bowl from stand. Using a rubber spatula
check the edges of the bowl to make sure that all
ingredients are completely combined, then gently fold
in the whipped cream. Pour this mixture in 6 half
round molds and freeze. Once frozen, remove from molds
and place in back of the freezer on a sheet pan lined
with paper.
Just before serving, liberally sprinkle with the chocolate
flakes.
Raspberry Compote
Heat skillet, add the raspberries, sugar and zest.
Toss for 30 seconds and remove. Place the chocolate
bombés on a plate and drizzle warm raspberry
compote around the dish.
Serves 6
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