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Chef's Monthly Recipe
Chocolate Semifreddo
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INGREDIENTS
• 250 g good-quality dark chocolate, melted
• 3 eggs
• 2 egg yolks, extra
• 1 teaspoon vanilla extract
• 1 cup (220 g) caster (superfine) sugar
• 2 cups (500 ml) heavy cream
METHOD
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Place chocolate in a medium-sized heatproof bowl. Place over a saucepan of simmering water and using a spatula stir until the chocolate has melted. Set aside.
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Place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6 to 8 minutes or until the egg mixture becomes thick and pale. Remove from heat and allow to cool slightly.
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In a medium-sized bowl, whisk the cream until stiff peaks form. Using a large spatula, gently fold through the egg mixture until well combined. Fold in the melted chocolate. Pour into a 2 litre-capacity metal tin and freeze for at least 6 hours or overnight.
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Pistachio Anglaise
INGREDIENTS
• 2 cups milk
• 6 egg yolks
• 1/2 cup sugar
• 1/2 teaspoon pistachio paste
METHOD
Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat.
Put a large empty bowl and another one filled with ice.
Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside.
Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil.
To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hour
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Brandy Soaked Raisins
INGREDIENTS
• 100gm raisins
• 50ml brandy
• 50ml water
METHOD
place raisins, brandy and water into a bowl and leave aside to soak for two hours or until the raisins absorbed the liquid and look puffy.
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