LAYERED BROWNIES/WHITE CHOCOLATE CARAMEL/CACAO NIB GELATO
These "Hawks Bars" are what my friend, Judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! These bars have been named after "Hawks"a restaurant in Granite Bay, Ca. owned by Michael Fagoni and Molly Hawks. Super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.;) Amazing! Incredible!! Bon Appetit Magazine, September 2009 edition. Chilling, cooling & freezer time all included. Bits of shell roasted cacao beans; available at specialty food stores.
Provided by Manami
Categories Bar Cookie
Time 14h20m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- FOR CANDIED PECANS:.
- Lightly butter baking sheet.
- Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
- Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
- Add pecans and stir until syrup coats pecans, about 1 minute; immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula.
- Cool completely and coarsely chop nuts.
- *Do Ahead: Can be made 2 days ahead. Store airtight at room temperature.
- FOR BROWNIES:.
- Preheat oven to 350°F.
- Line 8x8x2-inch metal baking pan with foil; butter foil.
- Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
- Remove from heat; cool slightly.
- Whisk cocoa powder, flour, and salt in small bowl.
- Whisk sugar, eggs, and vanilla in medium bowl to blend.
- Pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
- Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
- Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
- Allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
- Cool completely in pan on rack.
- FOR WHITE-CHOCOLATE CARAMEL:.
- Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
- Let stand until gelatin softens, about 15 minutes.
- Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
- Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
- Slowly add cream (mixture will bubble vigorously) & reduce heat to low.
- Stir to dissolve any caramel bits.
- Remove from heat; let cool 5 minutes.
- Add gelatin mixture; stir until gelatin dissolves.
- Add white chocolate; whisk until melted and smooth; whisk in butter.
- Pour caramel atop cooled brownie; spread evenly to cover completely.
- Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
- FOR BITTERSWEET-CHOCOLATE GANACHE:.
- Bring cream to simmer in small saucepan; remove from heat.
- Add chocolate; whisk until melted and smooth.
- Cool until mixture is slightly thickened but still pourable, about 15 minutes.
- Pour ganache atop caramel on brownie; spread just to edges.
- Sprinkle chopped candied pecans evenly over.
- Chill uncovered until ganache is firm enough to cut, about 4 hours.
- **DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- CACAO NIB GELATO:.
- Combine whipping cream, milk, and cacao nibs in heavy large saucepan.
- Scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
- Cover and let mixture steep 30 minutes; uncover and return to simmer.
- Whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
- Gradually add hot cream mixture to yolk mixture, whisking until blended.
- Return mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170ºF, about 5 minutes (do not boil).
- Transfer custard to medium bowl; cover and chill overnight.
- Pour custard through fine strainer set over bowl, discard solids in strainer.
- Transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
- Cover and freeze until ice cream is firm, at least 8 hours or overnight.
- ***DO AHEAD - Can be made 3 days ahead; keep frozen.
- ASSEMBLY:.
- Using foil as aid, lift brownie out of pan; place on work surface.
- Fold foil sides down.
- Using sharp knife, trim off about 1/4 inch of brownie on all sides.
- Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
- Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
- E N J O Y!
Nutrition Facts : Calories 786, Fat 60.6, SaturatedFat 31.8, Cholesterol 329, Sodium 135.3, Carbohydrate 57.4, Fiber 2.2, Sugar 50.7, Protein 8.9
SICILIAN CHOCOLATE GELATO
From the Scharffen Berger website, this Sicilian gelato contains simply milk, yet it's still completely AMAZING. Add mint leaves to the 2 cups milk for a mint chocolate gelato. I didn't even use what is probably considered "quality" cocoa and this still tastes so great.
Provided by Mandarrrrrr
Categories Frozen Desserts
Time 30m
Yield 1 quart (approx.), 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In medium saucepan bring 2 cups of the milk to a simmer.
- Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
- Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
- Stir and cook for a minute longer.
- Strain through a fine wire-mesh strainer into a clean bowl and cool.
- Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
- TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
- TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
- TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.
WHITE CHOCOLATE GELATO
Make and share this White Chocolate Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
- Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
- Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
- Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
- Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
- Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
- Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
- Refrigerate until cold, at least 4 hours or overnight.
- As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
- Freeze the custard in your ice cream machine according to manufacturer's instructions.
- Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.
FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO
Make and share this Fantastic Fantabulous Traditional Sicilian Chocolate Gelato recipe from Food.com.
Provided by tunasushi
Categories Frozen Desserts
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.
- Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl.
- Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer.
- Scrape into a bowl and let cool.
- Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.
- Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.
Nutrition Facts : Calories 143.6, Fat 4.1, SaturatedFat 2.4, Cholesterol 9.2, Sodium 38.4, Carbohydrate 26.6, Fiber 2.7, Sugar 21.6, Protein 4.5
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