Ingredients
CHOCOLATE RAISIN ICE CREAM
2 cup raisins
1/2 cup jack daniel's whiskey
8 oz semi-sweet chocolate
2 cup heavy cream
1 cup half & half
2 oz unsweet chocolate
8 egg yolks
1/4 cup sugar
MOCHA MERINGUE
1/2 cup powdered sugar
1 tbsp cornstarch
1 tbsp unsweetened cocoa powder
8 egg whites
3/4 cup sugar
2 tsp instant espresso
1/4 tsp cream of tartar
1/8 tsp salt
BITTERSWEET GANACHE
2 cup heavy cream
2 tbsp unsalted butter
2 tbsp sugar
8 oz semi-sweet chocolate
4 oz unsweetened chocolate
Directions
Combine the raisins and whiskey in a plastic container with a tight
fitting lid. Allow to stand at room temperature for 6 hours or
overnight. Heat 1 inch of water in the bottom half of a double boiler
over medium heat. Place 8 ounces semi-sweet chocolate, 1/2 cup heavy
cream, and 2 ounces unsweetened chocolate in the top half of the
double boiler. Tightly cover the top with ilm wrap. Heat for 10
minutes, then remove from the heat and stir until smooth. Transfer to
a stainless steel bowl and set aside until needed. Heat the remaining
1 1/2 c heavy cream and the half-and-half in a 2 1/2-qt. saucepan
over medium-high heat. Bring the cream to a boil. While the cream is
heating, place 8 egg yolks and 1/4 cup sugar in the bowl of an
electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2
1/2 minutes. Scrape down the sides of the bowl. Continue to beat on
high until slightly thickened and lemon-colored, about 2 1/2 to 3
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
this is not done, the egg yolks will develop undesirable lumps.) Pour
the boiling cream into the beaten egg yolks and whisk to combine.
Return to the saucepan and heat over medium-high heat, stirring
constantly, until the cream reaches a temperature of 185~, 2-4
minutes. Then pour into the melted chocolate mixture, and stir to
combine. Cool the mixture in an ice-water bath to a temperature of
40-45~, about 15-20 minutes. Line 2, 8" cake pans with enough film
wrap to cover the insides of the pan. Set aside until needed. Fold
the whiskey-soaked raisins and any residual liquid into the cooled
chocolate custard mixture. Freeze in an ice cream freezer following
the manufacturer's instructions. Transfer the semi-frozen ice cream
to the 2 cake pans, evenly dividing the ice cream between the two
pans. Use a rubber spatula to spread the ice cream evenly to the
edges of the pans. Tightly cover the tops of the pans with film wrap,
then place in the freezer for at least 12 hours before assembling the
cake. See part 2 for rest of directions.
Servings: 12 servings
Chocolate Devastation (Part 1) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, at least as far into history as pharonic Egypt, and maybe even further. However, mostly, these ancient recipes were just simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to historians is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to a torrent in recipe publications, some of which are kept safe in private cookery archives. During the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group. By the time we get to the 1900s, cookery books were in high demand, due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Chocolate Devastation (Part 1) recipe.
