12 individual desserts
1/2 pound bittersweet Vahlrona chocolate
1/2 pound butter
2 1/4 ounces sugar
2 1/4 ounces cake flour
4 egg yolks
chocolate and butter over a water bath. Add sugar. Sift flour and fold
in the egg yolks and eggs.
Preheat oven to 350°F. Butter
twelve 4-ounce ramekins. Pour chocolate mixture into ramekins. Bake for
6-10 minutes. Once cooked, the ganache should be somewhat set-up around
the edges and soft in the center. This may be eaten right from the oven
out of the ramekin.
2 cans coconut milk
3 Tablespoons brown sugar
1 cup coffee beans
2 vanilla beans, cut in half lengthwise
1/2 cup dark rum
8 ounces white chocolate
5 gelatin sheets
the coffee beans in a heavy-bottomed pot and roast them until aromatic.
Melt white chocolate and rum in water bath. In another pot, put coconut
milk and brown sugar, add in roasted coffee and vanilla beans and cream
and bring to a boil. Let simmer for 5 minutes. Take off heat.
Soak gelatin sheets in cold water. When soft, add in warm coconut milk
mixture. Whisk well. Strain. Whisk in rum and white chocolate.
Serve White Coffee with Chocolate Ganache in an espresso cup. If desired,
this dessert can also be served at room temperature.
CNBC Power Lunch recipes |>
Lincoln Carson |>