| previous | next |
Title: Chocolate and Rasberries Juliana
Categories: Chocolate Fruit Cookie
Yield: 12 Servings
| MOUSSE | ||
| 4 | Egg yolks--whip with mixer to ribbon | |
| 1/4 | c | Sugar--(Light and thick) |
| 1 | pt | Heavy cream--whip to soft peak |
| CHOCOLATE DRIZZLE | ||
| 6 | oz | Semisweet chocolate--melt chocolate in double boiler over |
| 3 | oz | Heavy cream--stir in heavy cream and cool |
| COOKIES | ||
| 4 | oz | (1-stick) unsalted butter |
| 1 | c | (4-oz.) confectioners sugar |
| 2 | Egg whites | |
| 1 | c | (4 1/2-oz.) all purpose flour |
| 2 1/2 | oz | Melted semi-sweet chocolate |
| CHOCOLATE SAUCE | ||
| 4 | oz | Semi-sweet chocolate |
| 2 | oz | Heavy cream |
| RASPBERRY SAUCE | ||
| 1 | pt | Raspberries |
| 4 | tb | Sugar |
| 1/4 | c | Water |
| 2 | ts | Cornstarch |
| VANILLA SAUCE | ||
| 3/4 | c | Light cream |
| 3 | tb | Sugar |
| 1 | Egg yolk | |
| 1 1/2 | ts | Cornstarch |
| 1/4 | ts | Vanilla extract |
| FINISHERS | ||
| 2 | pt | Raspberries |
| 3/4 | c | Whipped cream |
| 12 | Mint sprigs | |
From the Chocolate Manufacturers Association Luncheon at the home of Julia Child in Cambridge, Massachusetts in September 1995:
CHOCOLATE AND RASPBERRIES "JULIANA"
Executive Chef, Daniel Bruce, Boston Harbor Hotel
For mousse:
In large bowl, fold in above 3 ingredients just until incorporated and refrigerate.
For cookies:
Cream together in mixer the butter and sugar. Beat egg whites on slow speed and add sifted flour until incorporated. Do not overmix.
Pre-heat oven to 350 degrees F. Butter and flour two cookie sheets. Using a 4" x 8" template cut from plastomat (available at most hardware stores), spread batter with palette knife (icing spatula) onto cookie sheets to form an even, flat rectangular cookie. Remove template and repeat process. Place in oven and bake until light brown. Remove with spatula and wrap around a rolling pin to form a 4" long cylinder (cookie must be held together once wrapped for approximately 15 seconds until it starts to set to prevent unraveling).
To finish -- dip spoon into melted chocolate and drizzle onto cookie to form a lacy effect.
For sauces:
Chocolate: Melt chocolate in double boiler, stir in cream, cool.
Raspberry: Heat raspberries and sugar until raspberries break apart and take on sauce-like consistency. Temper in water cornstarch mix (dissolve cornstarch in water and slowly add to raspberry mix off stove while whisking constantly). Return to stove and let simmer for one minute while stirring. Stir and cool.
Vanilla: Bring cream to boil, mix together sugar, egg yolk, cornstarch and vanilla; and temper in (slowly add cream to mix, whisking constantly). Place back into saucepan. Bring to boil stirring constantly. Mix will thicken. Remove immediately. Transfer to bowl and let cool.
To assemble:
Place all sauces into squeeze bottles. Alternating sauces, squeeze onto plate to form a tri-colored lattice pattern. Place cookie onto center of plate standing up. Fill with 1/3 fresh raspberries and top with chocolate mousse to one-inch from top of cookie. Make a rosette of whipped cream on top of mousse. Garnish rosette with one raspberry and a sprig of mint.
MM format by Manny Rothstein, 5/14/98.
Chocolate Manufacturers Association National Confectioners Association 7900 Westpark Blvd. Suite A 320, McLean, Virginia 22102 Email: info@candyusa.org URL: http://www.candyusa.org
From: Manny Rothstein Date: 05-20-98 (05:33) The Once And Future Legend (1) Cooking
| previous | next |