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Recipe: Autumn Fantasy
Similar Categories: Autumn, Fantasy
Autumn Fantasy
Yield: 1 servings
GINGER BAVARIAN
1 1/4 c Milk
1/2 c Sugar; divided
1 tb Finely chopped candied
-ginger
1/8 ts Salt
2 tb Cold water
2 ts Unflavored powdered gelatin
4 lg Egg yolks
1/4 c Ginger liqueur; such as
-Canton
1/2 ts Vanilla extract
3/4 c Heavy cream
-BISCUIT ROUNDS-
3 lg Egg yolks
1/2 c Granulated sugar; divided
2 lg Egg whites
1/2 c Plus 2 tablespoons
-all-purpose flour
2 tb Confectioners' sugar
----GINGER SOAKING SYRUP----
1/3 c Water
3 tb Granulated sugar
2 ts Finely chopped candied
-ginger
2 tb Ginger liqueur; such as
-Canton
CHOCOLATE MOUSSE
8 oz Bittersweet chocolate;
-coarsely chopped
2 tb Unsalted butter; cut into
-small cubes
3 lg Egg yolks
2 lg Eggs
2/3 c Granulated sugar
3 tb Light rum
1 ts Vanilla extract
1 1/4 c Heavy cream
-----CRANBERRY COMPOTE-----
1/2 c Granulated sugar
1/2 c Orange juice
1/2 ts Grated lemon zest
1 1/2 c Fresh cranberries
---MARBLED CHOCOLATE BARK---
3 oz Swiss white chocolate; such
-as Lindt, finely chopped
3 oz Semisweet chocolate; finely
-chopped
-FANTASY LEAVES-
4 tb Unsalted butter
1/2 c Granulated sugar
2 lg Egg whites
1/4 ts Vanilla extract
4 dr Green food coloring
1/2 c All-purpose flour
----GARNISH----
8 Whole candied chestnuts
Chocolate sticks
Orange sorbet
Make the ginger bavarian: 1.Brush a 13-by-9-inch baking pan with butter.
Line the pan with a sheet of plastic wrap, letting the plastic hang over
the sides of the pan. Set aside. 2.In a heavy, medium saucepan combine the
milk, 1/4 cup of the sugar, the ginger, and salt and bring to a gentle boil
over medium heat. Remove the pan from the heat and infuse for 15 minutes.
3.Place the water in a small heatproof cup. Sprinkle the powdered gelatin
over the water and let stand for 5 minutes to soften the gelatin. 4.In a
medium stainless steel bowl, whisk the yolks, and the remaining 1/4 cup of
the sugar until blended and set aside. 5.Return the pan to the heat and
bring to a boil. Remove the pan from the heat and whisk in the gelatin
mixture. Continue whisking until the gelatin granules dissolve completely,
about 1 minute. Gradually whisk the milk mixture into the yolk mixture to
temper. Return this mixture to the saucepan. 6.Continue cooking over
medium-low heat, stirring constantly with a wooden spatula for 3 to 5
minutes, or until the sauce has thickened slightly. Do not boil. It is done
when you can run your finger down the back of the spatula and a path
remains in the sauce for several seconds. 7.Remove the pan from the heat.
Immediately strain the custard into a medium stainless steel bowl that is
set into a larger bowl filled with ice water. Stir the mixture for 10 to 15
minutes, or until cool and beginning to thicken, but not set. Remove the
bowl from the water and stir in the ginger liqueur and vanilla. 8.While the
mixture is cooling, in a chilled medium bowl, using a hand-held electric
mixer set at medium-high speed, beat the heavy cream just until soft mounds
begin to form and the cream is still pourable. Do not overwhip the cream.
Set aside in the refrigerator until ready to use. 9.Scrape the whipped
cream over the thickened Bavarian mixture and gently fold together using a
hand-held wire whisk, being careful not to overmix. Pour the ginger
Bavarian into the prepared pan. Tap the tray several times on the work
surface to level the mixture. Cover the pan with plastic wrap and place on
a very level surface in the refrigerator until completely set, 4 hours or
overnight.
Yield: 1 servings
GINGER BAVARIAN
1 1/4 c Milk
1/2 c Sugar; divided
1 tb Finely chopped candied
-ginger
1/8 ts Salt
2 tb Cold water
2 ts Unflavored powdered gelatin
4 lg Egg yolks
1/4 c Ginger liqueur; such as
-Canton
1/2 ts Vanilla extract
3/4 c Heavy cream
-BISCUIT ROUNDS-
3 lg Egg yolks
1/2 c Granulated sugar; divided
2 lg Egg whites
1/2 c Plus 2 tablespoons
-all-purpose flour
2 tb Confectioners' sugar
----GINGER SOAKING SYRUP----
1/3 c Water
3 tb Granulated sugar
2 ts Finely chopped candied
-ginger
2 tb Ginger liqueur; such as
-Canton
CHOCOLATE MOUSSE
8 oz Bittersweet chocolate;
-coarsely chopped
2 tb Unsalted butter; cut into
-small cubes
3 lg Egg yolks
2 lg Eggs
2/3 c Granulated sugar
3 tb Light rum
1 ts Vanilla extract
1 1/4 c Heavy cream
-----CRANBERRY COMPOTE-----
1/2 c Granulated sugar
1/2 c Orange juice
1/2 ts Grated lemon zest
1 1/2 c Fresh cranberries
---MARBLED CHOCOLATE BARK---
3 oz Swiss white chocolate; such
-as Lindt, finely chopped
3 oz Semisweet chocolate; finely
-chopped
-FANTASY LEAVES-
4 tb Unsalted butter
1/2 c Granulated sugar
2 lg Egg whites
1/4 ts Vanilla extract
4 dr Green food coloring
1/2 c All-purpose flour
----GARNISH----
8 Whole candied chestnuts
Chocolate sticks
Orange sorbet
Make the ginger bavarian: 1.Brush a 13-by-9-inch baking pan with butter.
Line the pan with a sheet of plastic wrap, letting the plastic hang over
the sides of the pan. Set aside. 2.In a heavy, medium saucepan combine the
milk, 1/4 cup of the sugar, the ginger, and salt and bring to a gentle boil
over medium heat. Remove the pan from the heat and infuse for 15 minutes.
3.Place the water in a small heatproof cup. Sprinkle the powdered gelatin
over the water and let stand for 5 minutes to soften the gelatin. 4.In a
medium stainless steel bowl, whisk the yolks, and the remaining 1/4 cup of
the sugar until blended and set aside. 5.Return the pan to the heat and
bring to a boil. Remove the pan from the heat and whisk in the gelatin
mixture. Continue whisking until the gelatin granules dissolve completely,
about 1 minute. Gradually whisk the milk mixture into the yolk mixture to
temper. Return this mixture to the saucepan. 6.Continue cooking over
medium-low heat, stirring constantly with a wooden spatula for 3 to 5
minutes, or until the sauce has thickened slightly. Do not boil. It is done
when you can run your finger down the back of the spatula and a path
remains in the sauce for several seconds. 7.Remove the pan from the heat.
Immediately strain the custard into a medium stainless steel bowl that is
set into a larger bowl filled with ice water. Stir the mixture for 10 to 15
minutes, or until cool and beginning to thicken, but not set. Remove the
bowl from the water and stir in the ginger liqueur and vanilla. 8.While the
mixture is cooling, in a chilled medium bowl, using a hand-held electric
mixer set at medium-high speed, beat the heavy cream just until soft mounds
begin to form and the cream is still pourable. Do not overwhip the cream.
Set aside in the refrigerator until ready to use. 9.Scrape the whipped
cream over the thickened Bavarian mixture and gently fold together using a
hand-held wire whisk, being careful not to overmix. Pour the ginger
Bavarian into the prepared pan. Tap the tray several times on the work
surface to level the mixture. Cover the pan with plastic wrap and place on
a very level surface in the refrigerator until completely set, 4 hours or
overnight.
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