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JULY 1998 RECIPES


Mocha Milkshake

Chocolate-Mint Sauce

Chocolate Mascarpone Mousse

Gelatine Moka

Katie's PB and Chocolate Chippers



SweetSpot

 


Gelatine Moka

Tips: A not-too-sweet mocha gelatin dessert, this isn't too wicked in terms of calories or fat if you skip the whipped cream garnish. Please do use Dutch process cocoa powder here; it really makes a difference. Gelatin desserts need time to set in the refrigerator, they must be eaten within a day or two, and they do not freeze. You'll need four wineglasses for this, each of six to seven- ounce capacity. If you're feeling extravagant, check out the variation below!

  • 1/3 c. + 1 Tbsp. sifted or strained Dutch process unsweetened cocoa powder
  • 1-1/2 tsp. instant espresso powder
  • Few grains salt
  • 2 c. cold water, divided
  • 1/2 c. sugar
  • 3-1/2 tsp. unflavored gelatin powder (this is more than one envelope--you must measure it out)

Optional garnishes:

  • Lightly sweetened whipped cream
  • Fresh raspberries

In medium heatproof bowl, combine cocoa powder, espresso powder, and salt. Whisk to mix; set aside.

In small saucepan, combine 1-1/2 c. water (reserve remainder) and sugar. Stir over low heat until sugar is completely dissolved. Increase heat to medium- high; stir occasionally until mixture comes to a boil. Remove from heat.

Add about one-quarter of this syrup to cocoa mixture. Whisk very well to dissolve cocoa, scraping bowl sides and bottom. Gradually whisk in remaining syrup. Cool briefly, then chill about 20 minutes, until only slightly warm.

Place reserved 1/2 c. cold water in small heatproof cup or bowl. Sprinkle on powdered gelatin and stir in. Allow to stand 5 minutes to soften. Place cup in saucepan of larger diameter containing simmering water (water should not come more than halfway up sides of cup). Stir frequently just until gelatin is completely dissolved (easiest to see if you stir with a metal spoon). Do not overheat gelatin. Remove cup from water; dry bottom and sides of cup. All at once, add dissolved gelatin to warm cocoa mixture, and stir or whisk in well. Transfer to small pitcher for ease in pouring.

Divide evenly among four wineglasses or dishes, each of six to seven ounce capacity. Chill until set, at least 3 hours. If desired, serve with lightly sweetened whipped cream and fresh raspberries.

4 servings

Variation: Gelatine a la Caprial

Make Gelatine Moka as above, except--pour into shallow nine-inch square pan, sprayed very lightly with no-stick cooking spray. It will be a thin layer. Chill until set, at least 3 hours. Cut into cubes approximately 1/4" on a side.

For each serving, use a twelve ounce margharita glass. Fill bottom hollow of glass with fresh raspberries (if necessary, wash these briefly, then dry thoroughly). On top of berries, place one large scoop (about 1/2 cup) of good-quality vanilla ice cream or sorbet. Place a second scoop on top and slightly to one side of the first scoop. Scatter gelatine cubes all around the scoops and place a few on top. Scatter a few additional fresh raspberries around and on top of the scoops. Serve at once.

There will be enough cubes of the gelatine for 6-8 servings. If this form of the gelatine stands overnight, it will "weep", or exude liquid, slightly, but it will still be usable; this does not occur in the regular recipe.


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