Ingredients
KAREN PHILLIPS CBTX40A
4 cup heavy cream
4 tbsp cornstarch
1 1/2 cup half-and-half
4 tbsp instant espresso powder
6 egg yolks
2 tbsp grand marnier
2 eggs
1/2 oz chunk semi-sweet chocolate, finely grated
1/2 cup granulated sugar
Directions
EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt
saucepan, electric mixer with paddle, and balloon whip, rubber
spatula, whisk, instant-read test thermometer, 2 stainless steel
bowls (1 large), pastry bag, 8 8-oz coffee cups
Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt
saucepan over medium-high heat. Bring to a boil. While the cream is
heating, combine the egg yolks, eggs, sugar, cornstarch, and instant
espresso powder in the bowl of an electric mixer fitted with a
paddle. Beat the mixture on high for 2 minutes, scrape down the sides
of the bowl, and continue mixing on high until the mixture is
slightly thickened, about 1 1/2 to 2 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 his is not done, the eggs
will develop undesirable lumps.) Pour the boiling cream into the
beaten egg mixture and whisk to combine. Return to the saucepan and
heat over medium-high heat, whisking constantly, until the cream
reaches a temperature of 180 degrees, about 5 to 6 minutes. Remove
from the heat and transfer to a stainless steel bowl. Cool the
espresso-custard mixture in an ice-water bath to a temperature for 40
to 45 degrees, about 20 to 25 minutes.
Continued >>>
Servings: 8 servings
Chilled Orange Cappuccino Cream W/ Grated Cho Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into the distant past, in fact as far back as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these early recipes were just very simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Closer to modern times, there were a couple of interesting recipe books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of food on the tables of the rich and wealthy people of that time. During the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent meals, and consequentially the best cooks and their recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery publications were in high demand, mostly as a result of better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Chilled Orange Cappuccino Cream W_ Grated Cho recipe.
