Grease a 9 by 5 inch lot pan and line with parchment paper.
In top of a double broiler over hot water, melt chocolate, butter and cocoa. Do not boil. Remove from heat when chocolate has completely melted. Allow chocolate to cool but not harden.
Beat egg yolks until frothy, then beat them into cooled chocolate. Beat heavy cream until it forms stiff beaks. Beat egg whites to soft peak stage, then gradually add sugar until stiff peaks are formed.
Fold whipped cream into egg yolk/chocolate mixture, then gradually fold in beaten egg whites. Pour mixture into prepared loaf pan. Tap pan to settle surface.
Chill in refrigerator for 4 hours, then transfer to the freezer. Freeze for at least 3 hours.
Place all ingredients for the ganache in the top of a double boiler and melt over hot water, stirring until smooth. Allow to cool slightly.
Remove from loaf pan from freezer, and pour 1/8 inch layer of the chocolate ganache on top of the frozen mixture without removing the load from the pan.
Return pan to freezer for 30 mins then remove again and dip into warm water. Untold from pan, iced side down, onto a baking sheet lined with parchment paper; return to freezer for an additional 30 mins.
Remove from freezer, and pour ganache over pate so it coats all sides. Smooth with a spatula, if necessary.
Freeze for at least 30 min more.
About 2 to 3 hours before serving use a warm, dry knife to cut into 3/8 inch slices. Spoon creme anglais onto serving plates, and place a slice of pate int he center of each plate. Cover with plastic wrap, and refrigerate to allow filling to soften.
Just before serving garnish pate with fresh mint and a sliced strawberry.
Pour 1 cup milk and 1 cup cream in a saucepan and scald over medium heat. Using a wire whisk, beat 6 egg yolks with 1 cup sugar until thick and light in color. Gradually whisk milk cream mixture into the egg yolks, then place mixture in the top of a double boiler and cook until mixture is thick enough o coat the back of a wooden spoon. Fill a large stainless steel bowl with ice and water, and place pan with cream mixture over the ice water. Stir until cool, then stir in 1 1/2 teaspoons vanilla. Refrigerate until well chilled. makes 2 1/2 cups
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|Serving Size: 1 Serving (1813g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3268 (94%)|
|Amt Per Serving||% DV|
|Total Fat 363.1g||484 %|
|Saturated Fat 228.4g||1142 %|
|Monounsaturated Fat 96.5g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 1031.7mg||317 %|
|Sodium 800.4mg||28 %|
|Potassium 1652.6mg||43 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 43.2g|
|Protein 33.6g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3480
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