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
Experts have found proof that recipes existed back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in ancient 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 exhilarated. Closer to modern times, there are a couple of interesting cookery books published in the 1300s ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that is popular today, but rather accounts of the types of food served to the upper classes of the period. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, such as rosemary and coriander. The introduction of these new herbs and spices caused an outbreak in recipe books, many of which still exist in private libraries. During the succeeding few centuries, the wealthy families of Wesstern Europe tried to serve the most extravagent banquests, and because of this cooks and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes of the day. By the arrival of the 1900s, recipe publications are increasing in popularity as a result of higher levels of literacy, more free time and having more money. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Chilled Orange Cappuccino Cream W_ Grated Cho recipe.
