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Double Chocolate Tart with Black Pepper Ice Cream

Double Chocolate Tart with Black Pepper Ice Cream


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Ingredients

Ice Cream

  • 1 tablespoon freshly ground black pepper

Candied Hazelnuts

  • 3/4 cup skinned hazelnuts

Tart

  • Nonstick vegetable oil spray
  • 6 1/2 ounces chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers; about 28 cookies), coarsely broken
  • 5 tablespoons unsalted butter, melted
  • 15 ounces high-quality milk chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped

Recipe Preparation

Ice Cream

  • Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.

  • Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD Can be made 3 days ahead.

Candied Hazelnuts

  • Preheat oven to 250°. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Tart

  • Preheat oven to 325°. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.

  • Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.

  • Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.

Recipe by Lauren Fortgang of Le Pigeon in Portland OR,

Nutritional Content

One serving contains: Calories (kcal) 1080.9 % Calories from Fat 63.9 Fat (g) 76.7 Saturated Fat (g) 41.5 Cholesterol (mg) 404.5 Carbohydrates (g) 88.6 Dietary Fiber (g) 3.3 Total Sugars (g) 71.4 Net Carbs (g) 85.3 Protein (g) 13.8 Sodium (mg) 513.2Reviews Section

Pretty much anything with the words "salted caramel" is a win and this dessert is no exception.

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1. Combine all ingredients in a food processor. Blitz until mixture is finely ground and holds together. Press mixture firmly into a greased 23cm tart case. Freeze for at least 2 hours.

1. Scoop the flesh from the avocados and blend with the remaining ingredients in a food processor until mixture is smooth and creamy.

2. Pour into the tart case and refrigerate for at least 3 hours or overnight.

3. Decorate with dark chocolate shavings, small red chillies and cocoa nibs. Sprinkle with cocoa powder.

4. Leave the tart in fridge until serving. The tart will become very soft at room temperature.

5. The tart can be frozen, but remove from freezer 20 minutes before serving.


Toffeed fig tart

A simple filo-layered pastry base cooked till crispy golden and drenched in syrup.

Serves 6
For the sugar syrup
100g caster sugar
100ml water
A splash of rosewater (optional)

For the tarts
10 sheets of filo pastry
200g butter, melted
12 fresh figs
2 tbsp caster sugar
1 extra tbsp butter
100g hazelnuts, toasted, peeled, roughly crushed

1 First, make the sugar syrup. Put the sugar and water in a pan, then bring to the boil to dissolve the sugar. Lower the heat and simmer for 5 minutes, then add a splash of rosewater to taste.

2 Preheat the oven to 180C/350F/gas mark 4. Layer the sheets of filo on the work surface, brushing each one with butter. Cut out 6 circles, about 8cm wide, from pastry. Place on a tray lined with parchment and bake for 10–12 minutes, then drizzle with syrup.

3 Sprinkle the sugar into a frying pan and add 1 tbsp butter. Heat until the butter dissolves and the sugar caramelises. Cut each fig in half and place cut-side down in the caramel. Stir them gently in the caramel for a few moments, then remove them from the pan.

4 To assemble, lay a circle of pastry on each plate and stack 4 fig halves, pointing outwards, on each pastry base. Sprinkle with hazelnuts and serve with creme fraiche.

Arabesque by Greg and Lucy Malouf (Quadrille)


The difference between Chili Powder and Chipotle Chili Powder

While Chili Powder is a blend of ground chiles (usually a mix of different varieties, from ancho to cayenne) and other spices (like garlic powder, cumin and oregano), Chipotle Chili Powder is just dried, smoked jalapeño peppers in powder form.

You might thing that chili powder is hotter, since it contains cayenne, but it is actually pretty mild! It is blended with other spices and made to please as many taste buds as possible, after all! Chipotle powder, on the other hand, has the same heat profile of fresh jalapeños, so it is spicier.

The main difference here is the smokiness of the chipotle powder, created during the drying and smoking process, and its fruity undertones.

Can I substitute Chipotle Powder?

If you can’t find chipotle chili powder, just substitute for the same amount of chili powder or use smoked paprika. I wouldn’t substitute chili powder for chipotle powder, since that might overwhelm the dish!

Chocolate pairs beautifully with chiles, so feel free to crank up the spicy heat on this batch! It is plenty hot for me, but I’m known to be a bit of a spice wimp.


For a unique new way of serving watermelon, start by pureeing the flesh right inside the rind with an immersion blender. Take some of that juice and mix it with creamy condensed milk and whipped cream, then freeze it solid in the hollow watermelon shell. When you slice it, you'll have watermelon ice cream where the fruit used to be for a surprise no one will expect.

18 / 31


In a heavy-bottomed saucepan, bring milk to a simmer over medium-high heat, stirring frequently. Stir in cocoa nibs, cover, and let steep for 2 hours.

In a clean heavy-bottomed saucepan, whisk together sugar and cocoa powder until no large lumps of cocoa remain. Then whisk in egg yolks until thoroughly combined. (Whisking in a different order will lead to a clumpy mess.)

Strain milk into yolk mixture, pressing on cocoa nibs to squeeze out all possible dairy, then whisk dairy to combine. Set pan over medium heat and cook, whisking frequently, until custard reaches 170°F on an instant-read thermometer. Custard should coat the back of a spoon and a finger swiped across it should leave a clean line.

Add chocolate and stir until thoroughly melted. Strain into a container or bowl, add salt, and chill in refrigerator or ice bath until base cools to 40°F. Churn in ice cream maker according to manufacturer's instructions, then serve right away as soft serve or transfer to an airtight container to harden in freezer for 3 to 4 hours before scooping.


Double chocolate chip skillet cookie

This double chocolate chip skillet cookie has been on my mind and in my dreams for a while. I have wanted to play around with a recipe for one for ages because A) I have never made one and who doesn’t want to eat a giant pan-sized chocolate chip cookie, and B) I thought it would be the perfect recipe to showcase the magnificence of the Woolworths Italian pistachio nut Ice cream. This post is NOT sponsored but after being introduced to it by a friend, I wanted to tell you all how amazing it is. You could, of course, use a really good quality vanilla ice cream here but this ultra-creamy pistachio nut ice cream has a ridiculously large amount of Italian pistachios in it and is perfect. The cookie itself is really chocolatey too. I added cocoa powder to the batter and then a whopping 150gms of really good quality 70% couverture. I chopped up slabs of chocolate, as you can’t easily find good quality chocolate chips in South Africa.

I was also keen to shoot the ice cream because I love shooting ice cream weirdly. It can be quite stressful to do and you have to work quickly but it is a very photogenic food. I also love making ice cream so it’s unusual for me to buy a brand other than Haagen Dazs. This ice cream reminds me of gelato in Italy and how I always judge what shop sells good gelato vs what shop does not and I call it the pistachio barometer. It was a tip I picked up online before I went on my epic adventure to Northern Italy in 2017. Go into the shop and see what colour their pistachio ice cream is. If it is bright green, or even very green then you know you are in the wrong ice cream shop. Pistachio ice cream should be a very muted and dull green colour with no artificial colour and fake flavours added. If the ice cream looks like that then it’s likely that all their ice cream will be of a higher more artisanal quality. The colour of the flavours should closely resemble what they would in nature. You should also look out for signs gelato fatto en casa (homemade), produzione propia (our own production), or artiginale (artisanal) which will indicate a high quality of ingredients and process in the making of the ice cream.

This cookie is so easy to make in one bowl and can be done by hand if your butter is nice and soft. I prefer to use an electric hand-held mixer (or stand mixer) to whip the butter, sugar and egg together as it’s just easier and gives it a lovely texture. I never overmix the batter after the flour has been added but you can pretty much go to town before. A dash of coffee amplifies the chocolate flavour and is not particularly picked up and serves as a base note adding depth. The sprinkle of sea salt flakes is a magical addition that takes this cookie over the edge. I had some leftover butterscotch sauce from my roasted apples so thought why not? Generously drizzled over this whole cookie with the ice cream was a delicious addition making it so very extra.

If you prefer a blonde chocolate chip cookie, leave out the cocoa and coffee and just add the chocolate chunks. This giant cookie in a pan is designed to be scooped out.

Recipe – Makes one large cookie that could serve 4 / 2 / 1


Copycat Starbucks Double Chocolate Chip Frappuccino

This Copycat Starbucks Double Chocolate Chip Frappuccino is so rich and decadent. Just like you get at your local Starbucks without having to run out and buy one, now easily made at home at a fraction of the cost and with only two simple steps. Enjoy every last sip!

Starbucks drinks are totally delicious. I&rsquom sure you agree. It&rsquos my favorite indulgence every now and again. If possible I would probably go every single day for a different hot or cold Starbucks beverage.

Let&rsquos face it, as much as we love all their wonderful tasting lattes, frappes, and all the other hot and chilled drinks, it&rsquos just too expensive to buy one a regular basis.

That&rsquos when I knew it was time to learn how to make my favorite Starbucks beverages at home.

It did take a long time to figure out how to get the right taste and texture of these wonders.

I decided to start with my favorite one and since chocolate anything is always on the agenda for something sweet, this Copycat Starbucks Double Chocolate Chip Frappuccino was the one to start with.

After many taste tests with my family and of course me, I finally came up with the winning recipe.

My husband thought it reminded him of a New York egg cream soda. If you have ever had one of those, they are made with club soda or seltzer, however, this is not. He thought the taste was similar. I&rsquom thinking the chocolate syrup gives it a similar flavor since egg creams are loaded with chocolate syrup. ( Maybe I will work on one of those beverages soon.)

My family all gave this creamy, chocolaty frappe a thumbs up and I did as well.

The chocolate lover in me knew I found a way to enjoy a favorite Starbucks Double Chocolate Chip Frappe right at home It&rsquos pretty darn close to the original and that was just what I was hoping for.

So, please check out my copycat version of the ever popular double chocolate chip frappuccino. On top of being so simple to make with basically one step, the second step is just pouring into the cup and topping off with whipped cream and chocolate sauce, it&rsquos seriously divine. No one I made this for could tell the difference between the original and this one.

Just a note..This particular Frappuccio does not contain coffee. I know what you are thinking, it&rsquos Starbucks, where is the coffee? There are a few Starbucks chilled beverages that do not contain coffee. Surprising but true. That is the reason I make this for my son as well as my grown daughter and hubby. We all can enjoy this frappe together.

You can always take a look one of my another very popular Starbucks Frappes called Starbucks Mocha Frappuccino This one is very similar but it has the coffee. Click the link above for that recipe. Regular or decaf both work, so great morning or night.

If you are a chocolate lover, you are sure to really enjoy this frappe. Try it soon, you will like that&rsquos it&rsquos an easy-peasy recipe and I bet you&rsquoll love it!

You can see how easy this luscious Copycat Starbucks Double Chocolate Chip Frappuccino is to make in the video below. Don&rsquot leave until you check it out!


Method

Blue Cheese And Fig Ice Cream

Whisk the yolks and sugar until pale and fluffy.

Temper the egg mixture with the scalded milk.

Heat over a double boiler stirring continuously until the mixture thickens and coats the back of a wooden spoon.

Add 50g of blue cheese to warm mixture to infuse the flavour, allow to cool completely.

Churn halfway and then add the chopped fig and remaining blue cheese.

Keep in the freezer until ready to serve. Serve with sliced preserved fig.

Black Pepper Tuiles

Whisk the egg whites until frothy but not stiff.

Add the icing sugar and combine well, then add the flour and lastly the melted butter.

Place in fridge and let it set for a while.

Use a silicone mat and spread paper thin onto a greased baking tray sprinkle with freshly ground black pepper.



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