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Chocolate Cream With California Plum Ragout Recipe - Cooking Index

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Chocolate Cream With California Plum Ragout

Alsace-born chef Serge Burckel, chef-proprietor of One, a new Los Angeles restaurant on La Brea Avenue, brings the flavors of a Christmas pudding -- cinnamon, cloves and sugar -- to his plum ragout. He serves it with a chocolate cream, which was a controversial combination in the Times Test Kitchen. Some hated it; some loved it. All agreed, however, they could imagine the sauce shining in many contexts, not the least over ice cream.

Type: Fruit
Courses: Dessert
Serves: 6 people

Recipe Ingredients

  Chocolate Cream
4 oz 113gBitter chocolate
1   Unflavored gelatin - (1/4 oz)
1/4 cup 59mlCold water
3/4 cup 177mlCream
1/2 cup 118mlMilk
1/4 cup 49g / 1.7ozSugar
1   Egg white
2   Egg yolks
1 1/2 cups 355mlWhipping cream
2 tablespoons 30mlOrange liqueur
  Plum Ragout
10   Plums (small)
1 cup 198g / 7ozSugar
1/4 cup 59mlPomegranate paste - see * Note
1 1/2 cups 355mlRed wine such as Cotes du Rhones
  Or Cabernet Sauvignon
1   Cinnamon stick
2   Whole cloves

Recipe Instructions

* Note: Pomegranate paste can be found at gourmet grocery stores.

Chocolate Cream: Melt chocolate in double boiler over, but not touching, simmering water. Stir frequently. Soften gelatin in cold water. Set aside.

Make sabayon by whisking cream, milk, sugar, egg white and yolks in double boiler over, but not touching, simmering water until slightly thickened, about 5 minutes. Add gelatin to hot custard and mix well. Strain into melted chocolate and whisk to combine.

Beat whipping cream and fold into mixture along with Cointreau. Pour into 9- by 5-inch loaf pan or other pan of similar size. Chill 2 hours.

Plum Ragout: Cook plums, sugar, pomegranate paste, wine, cinnamon stick and cloves in saucepan over medium heat until plums are soft and can be pierced easily with a knife, 8 to 10 minutes. Lift plums from pan using slotted spoon and cool slightly. Pit and slice plums and set aside.

Simmer sauce, stirring, until reduced by half, about 5 minutes. Return plums to sauce and chill 1 hour. Remove cinnamon sticks and cloves. Spoon Chocolate Cream into serving dishes and top with Plum Ragout.

This recipe yields 4 to 6 servings.

Each of 6 servings: 667 calories; 63 mg sodium; 194 mg cholesterol; 38 grams fat; 71 grams carbohydrates; 7 grams protein; 0.92 gram fiber.

Source:
The Los Angeles Times, 07-07-1999

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