NEW! Google Custom Search

Loading

Would you eat this?

jocelyng's picture

This recipe was in our local paper (Heather - the Mercury News) a week or so ago.  It sounded great (love the cocoa nibs), until I saw the nutritional information.  Here's the recipe.  The nutritional info is at the bottom. 


When I mentioned it to my cyclist hubby, he said it sounded like something he should have after a double century.  I said that he should be sure to have it before his double bypass!


If anyone dares to make it, let me know how delicious it is.  I can only imagine.


Jocelyn


*****************


Postrio cocoa nib ice cream profiteroles with hot fudge


Serves 8



 
Cocoanib ice cream:

1/2
cup Scharffen Berger cocoa nibs

3
cups heavy cream, plus up to 1/2 cup additional

1
cup whole milk

1/2
cup plus 1/3 cup granulated sugar, divided use

2/3
cup egg yolks (from about 9 large eggs)

 
Christine'shot fudge:

1 1/3
cups heavy cream

1 1/2
cups firmly packed light brown sugar

4
ounces unsweetened chocolate, chopped fine

4
tablespoons unsalted butter

1/4
cup light corn syrup

1
tablespoon vanilla extract

1/4
teaspoon salt

 
Profiteroles:

1 1/2
teaspoons cocoa powder

1/2
cup all-purpose flour

1/4
cup whole milk

1/4
cup brewed coffee

3
tablespoons unsalted butter

1
tablespoon granulated sugar

 
Pinch of salt

2
large eggs plus 1 egg yolk

 
Toserve:

 
Powdered sugar

 
Sweetened whipped cream

 
Shaved bittersweet chocolate


To make ice cream: Place cocoa nibs in coffee grinder and pulse 3 times or until nibs are coarsely ground, about the consistency of coarse sea salt. In 4-quart pot, bring cream, milk and cocoa nibs just to a boil. Remove from heat and let steep, covered, 30 minutes. Strain through fine-mesh strainer and discard cocoa nibs. Measure cream/milk mixture and add additional cream as needed to make 3 cups. Return to pot. Whisk in 1/2 cup sugar and heat to 175 degrees.


Meanwhile, place egg yolks and remaining 1/3 cup sugar in a stand mixer with whip attachment. Whip on high speed until yolks are very fluffy and light lemon-colored. Reduce mixer speed and gradually stream in 1 cup of the hot milk/cream. Scrape down sides of mixer bowl with spatula and mix until yolks are completely incorporated. Whisk this mixture back into pot and return to the stove over medium-high heat. Whisk constantly until temperature of custard base reaches 180 degrees. Immediately strain into container set in bowl of ice. Whisk occasionally until the mixture has cooled completely. Refrigerate at least 4 hours and up to 2 days before freezing in ice cream maker according to manufacturer's instructions. Freeze at least overnight before serving.


To make hot fudge: In a 2 1/2-quart saucepan over medium heat, combine cream and brown sugar, stirring constantly, until sugar dissolves. Add chocolate, butter and corn syrup; continue to cook, stirring, just until smooth. Bring mixture to boil over medium heat and simmer 5 minutes. Remove pan from heat; stir in vanilla and salt. Let sauce cool completely; cover and refrigerate until serving (any condensation will make sauce grainy). Reheat, uncovered, in double boiler over simmering water. Keeps up to 1 month.


To make profiteroles: Preheat oven to 400 degrees. Line large baking sheet with parchment paper; set aside.


Sift together cocoa powder and flour and set aside. In 2-quart pot, combine milk, coffee, butter, sugar and salt. Bring just to boil; turn off heat and add cocoa powder and flour all at once. Return to low heat and stir vigorously with wooden spoon until the mass comes together. Cook a little longer to dry out the mixture, until it starts to leave a bit of a film on bottom of pot. Transfer to stand mixer with paddle attachment and mix on medium speed until cool. On low speed, add eggs one at a time, adding the yolk last if needed to reach the proper consistency, in which batter should just barely flow off paddle when mixer stops.


Transfer mixture to pastry bag fitted with 1/2-inch diameter plain tip. Pipe 24 mounds onto prepared pan in drops slightly larger than a Hershey's kiss, about 1 1/2 inches in diameter and 1 1/4 inches tall; with wet finger, smooth down tips. Bake in center of oven 20 to 25 minutes, or until golden on bottoms and a bit golden on tops. Remove from oven and pierce each one with wooden skewer to let steam escape. Reduce oven temperature to 200 degrees and replace in oven for 30 to 45 minutes. Remove from oven and cool completely before cutting each one in half horizontally with serrated knife.


At least 2 hours and up to 1 week before serving, fill each profiterole with small scoop of cocoa nib ice cream. Place in shallow plastic container with snap-on lid; store in freezer.


To serve: For each serving, place 3 profiteroles in wide-rimmed, shallow soup bowl. Lightly dust tops of profiteroles and rim of plate with sifted powdered sugar. Pipe rosette of whipped cream in middle of 3 profiteroles and garnish with shaved bittersweet chocolate. Set plates in front of guests and let them pour hot fudge sauce from an elegant pitcher around their profiteroles.


Per serving: 1,039 calories, 12g protein, 75g fat (44g saturated), 88g carbohydrate, 215mg sodium, 549mg cholesterol, 3g dietary fiber.

unbaked's picture

(post #54740, reply #1 of 4)

I am not the world's ice cream expert, but I have been making it for a couple of years.


Having read Shirley Corriher, all the FC issues and everything ever posted here on ice cream, it's my not-so-expert opinion that the ice cream made as written is going to have a greasy mouthfeel to it.


I would suggest using 1/2 cream, 1/2 milk. If you want a better consistency, try substituting 1/2 cup of evaporated milk for part of the cream, I learned that trick here or in FC, I can't recall.


Now some people like really, really eggy ice cream. The vanilla that many folks like here with the 9 yolks was too eggy for me. I prefer to use 7 yolks for vanilla, only 4 for any other flavor.


I'm sure there will be plenty of dissenting opinions, but it is a matter of personal taste.

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

jocelyng's picture

(post #54740, reply #2 of 4)

That makes me feel a llittle better, I guess.  I can't imagine eating something that has 1000 calories per serving and being disappointed in the texture!


Jocelyn

deejeh's picture

(post #54740, reply #3 of 4)

OMG - that's a heart attack waiting to happen!  My bet is that the whole dish would be way too rich.  The cops would be justified in charging you with homicide by butterfat :)


deej

shywoodlandcreature's picture

(post #54740, reply #4 of 4)

That sounds like the kind of grotesque excess that only a 12-year-old boy could get away with.





"All of life's big problems include the words "indictment" or "inoperable." Everything else is small stuff." Alton Brown


http://costofwar.com/