Bon Appetit Desserts (105 page)

The silky caramel sauce really complements the light lemon mousse.
6 servings

¼ up water

1 teaspoon unflavored gelatin

3 large eggs, separated

2 tablespoons cornstarch

1 cup plus 2 tablespoons whole milk

6 tablespoons sugar, divided

6 tablespoons fresh lemon juice

1½ teaspoons finely grated lemon peel

Caramel Sauce (see recipe)

Lightly oil six ¾-cup soufflé dishes or custard cups; set aside. Pour ¼ cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.

Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Whisk constantly over medium-high heat until custard thickens and boils, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture to hot custard and stir until gelatin dissolves. Transfer custard to medium bowl; let stand 10 minutes to cool slightly.

Whisk egg whites and remaining 3 tablespoons sugar in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until whites are warm, about 2 minutes. Remove from over water. Using electric mixer, beat whites until stiff but not dry; fold into warm lemon custard in 3 additions.

Divide lemon mousse among prepared dishes; level off tops with back of knife. Refrigerate uncovered overnight.

DO AHEAD
:
Can be made 2 days ahead. Cover and keep refrigerated.

Cut around mousse to loosen. Place small plate atop 1 soufflé dish and invert. Using both hands, hold plate and soufflé dish together and shake gently, allowing mousse to settle onto plate (if mousse does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds and try again). Repeat with remaining mousse. Spoon Caramel Sauce generously over top of each serving.

Caramel Sauce

Brushing down the sides of the saucepan with water helps dissolve any remaining sugar crystals (preventing them from crystallizing, which could result in a grainy sauce). There’s one more reason why the sauce is practically foolproof: Corn syrup also discourages crystallization.
Makes about 1⅓ cups

¾ cup sugar

½ cup water

¼ cup light corn syrup

¾ cup heavy whipping cream

Combine sugar, ½ cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Return to low heat and stir until any caramel bits dissolve and sauce is smooth. Cool to room temperature.

DO AHEAD
:
Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until lukewarm and pourable (not hot).

Gianduja Terrine with Hazelnut Custard Sauce

Gianduja, a ground hazelnut and chocolate confection from the Piedmont region of Italy, inspired this spectacular terrine. Rich and chocolaty, its a cross between chocolate mousse and chocolate truffles. The filling needs to chill overnight, so plan accordingly. Use a long, thin, sharp knife, such as a carving knife, to cut thin slices. Wiping the knife with a hot damp towel after each cut will ensure that each slice is neat and clean.
12 servings

12 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

1 cup (2 sticks) unsalted butter, cut into 16 pieces

⅓ cup light corn syrup

½ cup chilled heavy whipping cream, divided

6 tablespoons Frangelico (hazelnut liqueur), divided

4 large egg yolks

2 tablespoons sugar

2 tablespoons water

1 cup very finely chopped toasted hazelnuts

½ cup sour cream

9 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces

3 tablespoons light corn syrup

2 cups half and half

1 vanilla bean, split lengthwise

6 large egg yolks

6 tablespoons sugar

1 cup chilled heavy whipping cream

¼ cup Frangelico (hazelnut liqueur)

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

12 hazelnuts, toasted, husked

FILLING
: Line 5½- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally.

Whisk ¼ cup cream, 4 tablespoons Frangelico, egg yolks, sugar, and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining ¼ cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight.

GLAZE
: Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour ½ cup glaze over filling in pan; shake pan gently to smooth top. Freeze just until glaze sets, about 20 minutes.

Line baking sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but ¼ cup glaze over loaf. Working quickly, spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour.

DO AHEAD
:
Can be made 2 days ahead. Cover loaf and reserved ¼ cup glaze separately and chill.

SAUCE
: Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk egg yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold.

DO AHEAD
:
Can be made 2 days ahead. Keep chilled.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone or resealable plastic bag. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing ⅛ inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center.

DO AHEAD
:
Can be made 3 days ahead. Chill.

Using long thin knife, cut loaf into ½-inch-thick slices, wiping knife clean between cuts. Place slices on plates; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into resealable plastic bag; snip off corner of bag. Pipe Zs or other decorative design atop sauce.

Blackberry-Cassis Fool

Perhaps the easiest of all puddings to make, a fool is simply sweetened whipped cream folded into a bright fruit puree. In this case, the purple berry puree and the snow-white cream aren’t completely combined: They’re layered and then swirled for a lovely finish.
4 servings

2 cups fresh or frozen blackberries, thawed, plus 4 additional berries for garnish

¼ cup sugar

2 tablespoons crème de cassis (black currant liqueur)

1 teaspoon fresh lemon juice

1¼ cups chilled heavy whipping cream

Puree 2 cups berries, sugar, crème de cassis, and lemon juice in processor Strain into medium bowl, pressing on solids. Cover and refrigerate puree until ready to use.

DO AHEAD
:
Can be made 1 day ahead. Keep refrigerated.

Using electric mixer, beat cream in medium bowl until peaks form. Spoon ¼ cup whipped cream into each of 4 balloon-shaped wineglasses; top each with 2 tablespoons berry puree. Repeat layering 2 more times. Draw tip of small knife through layers, forming swirl pattern. Garnish each with berry. Cover and refrigerate at least 30 minutes and up to 3 hours.

Raspberry Fool

A hit of Grand Marnier and a crunchy almond topping elevate the classic, textbook fool. This is a very versatile recipe: Use your favorite frozen (or fresh, in-season) berries. Blueberries, blackberries, and strawberries all work equally well. And play around with the liqueur. Crème de cassis, limoncello, and Chambord are some good options.
12 servings