Chocolate Mousse
 

2 egg whites
1 c. sugar
 

4 oz baking chocolate
.5 c. milk
 

Whipp egg whites and .25 c. sugar into a marange, and set aside. Melt the chocolate & scald the milk. Mix together the chocolate, milk, & remaining sugar into a ganache. Slowly fold in the marange. Chill for at least an hour.

 

Biscotti
 

VANILLA
2 c. flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt
3/4 c. almonds, chopped
2 eggs
1 t vanilla or hazlenut extract

 

CHOCOLATE
2.5 c. flour
2 t. baking powder
1/4 c. cocoa
1/2 c. almonds, chopped
3 T. butter
3/4 c. sugar
1.5 t. vanilla or hazlenut extract
3 eggs
Preheat oven to 325. Toss together the dry ingredents (sugar is a wet ingredent :) In a seperate bowl, cream sugar & butter. Beat in eggs for about 2 min. Slowly STIR in dry ingredents until just combined. Turn out dough onto a parchment paper lined cookie sheet & shape into a log about 3/4 inch high. Bake 30-35 min or until firm. Remove from oven and cool 15 min. Reduce oven temp to 275. Saw log into biscottii & place them on their side on a cookie sheet. Bake for 3035 min. Cool 1.5 hr & drizzle with chocolate.

 

Rumagrot
 

.25 lb. melted butter
.5 c. flour
 

.25 c. sugar
1 pint half & half
 

Stir butter flour & sugar together to make a smooth paste. Put half & half in a pan, then add the paste. While heating, stir constantly with a whisk until thick. Serve hot topped with cinnamon.

 

Ras Malai
 

2 quarts milk
1/4 c. lemon juice
3 c. sugar
5 whole cardamom pods
1 t. fine grained semolina
 

4 drops rose essence
1 quart half & half
1/8 t. ground cardamom
1 T. shelled unsalted pistachios

Bring the milk to a boil. Remove from heat & slowly stir in the lemon juice. When cool enough, pour through the cheesecloth, tie the top, and hang the cheesecloth somewere it can drip for 2 hours. After the cheese has drained, remove it from the cloth and kneed it on the countertop as though it were dough. the cheese will transform from a crumbally texture to a smooth texture. Set asside. Put the 3 c. sugar, 6 c. water, and the cardamom pods in a deep skillet or pan. Bring to a fast simmer over a medium flame. Once the sugar has dissolved completely, turn the heat to low and let the syrup simmer for 2 min, then remove from heat.
Flatten the cheese and add the semolina and rose essence. Kneed togheter until well mixed. Roll into 20 crack free balls.
Bring the syrup to a simmer over medium flame. Drop the balls into the syrup and simmerm gently for 5 min while gently turning the balls being careful not to damage them.
Bring to a furious simmer, but do not boil over. Sprinkle the balls with 2 T. water, cover, and cook for 10 min. The balls will swell up. Uncover, sprinkle with another 2 T water, recover, and cook for another 10 min. Remove from heat and transfer the balls to an empty bowl taking with a small amount of the syrup. Pour the half & half over the balls and test for sweetness. Add a little of the syrup if desired, and then dispose of the remaining syrup. Let the balls soak for 3 hours.
Remove balls and put half & half in a sauce pan and reduce to nearly half the volume. Add ground cardamom and minced pistachios. Pour over balls, cover, and refridgerate atleast 2 hours.

 

Back