dawnoffawn

Hey all,
I've tried this treat at someone's house, but I dont know that person well and I don't see her anymore.
It was a refirgerated dessert she made (I don't know if she used the oven to cook it or not) but it was plain white...it was almost like pudding, but very molded like jello, that she was able to cut into perfect squares. I'm sure milk was used, but I cannot determine any other ingredient.
It doesn't taste like vanilla. She powdered the top with cocoa.
I'm not even sure it's an Amercian dessert. It might be Middle Eastern..
Anyone know anything like this or similar?
If yes, can you post the recipe?
Thx for any suggestions

Brewmaniac

Was it? WHITE CHOCOLATE MOUSSE?

This sounds good! A mousse is similar to pudding but much lighter and fluffier than pudding.

8 ounces imported white chocolate, chopped
1 3/4 cups whipping cream
4 tablespoons light corn syrup
3 ounces semisweet chocolate (or bittersweet), chopped

Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in saucepan over very low heat until chocolate is melted and smooth.

Pour into a bowl and allow to cool to lukewarm.

Beat 3/4 cup cream with electric mixer to firm peaks.

Fold cream into the white chocolate mixture in 2 batches.

Divide mousse among 4 custard cups.

Cover and refrigerate until firm, about 4 hours.

Can be prepared up to 2 days ahead.

Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy saucepan over high heat.

Reduce heat to low, add bittersweet or semi-sweet chocolate and stir until melted and smooth.

Cool to room temperature. Spoon enough sauce over each mousse to cover completely.

Garnish with mint leaves, chocolate leaves, or chocolate curls, if desired. Or serve with berries, such as rasberries or strawberries.

Serve with a dollop of chocolate whipped cream.

cook's.com
Link

__________________
"That's a joke... I say, that's a joke, son"

Brewmaniac

Man at 2:15 these are making hungry!

WHITE CHOCOLATE CREME BRULEE??
Categories: Desserts, Chocolate
Yield: 4 servings

5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate - imported,
-finely chopped
1/4 ts Vanilla extract
2 tb Sugar

FROM: Michelle Bass (High Concepts (Raise it to
the Power) 504/391-2925 (1:396/16))

Number of Servings: 4

Position rack in center of oven and preheat to 300F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in
heavy medium saucepan. Reduce heat to low. Gradually
add chopped chocolate to cream mixture and whisk until
smooth. Gradually whisk hot chocolate mixture into
yolk mixture. Mix in vanilla.

Ladle custard into four 10-oz. custard cups (or creme
brulee cups). Place cups in large baking pan. Add
enough hot water to pan to come halfway up sides of
cups. Bake until custards are set in center, about 1
hour. Remove custards from water and cool. Cover and
refrigerate overnight.

Preheat broiler. Sprinkle 1/2 tablespoon sugar over
each custard. Broil until sugar caramelizes, watching
carefully, about 2 minutes. Serve hot, or refrigerate
up to 1 hour and serve cold.

Portobello Yacht Club on Pleasure Island, Disney
World, Orlando, FL.

Courtesy of Bon Appetit, March, 1991.

** -=> this comes from the bottom of the files of
Shelley Rodgers <=-
Link

__________________
"That's a joke... I say, that's a joke, son"

maleficent

Since you mentioned middle eastern, my memory banks took me back to my childhood and the armenian lady down the street who taught me how to make this really tasty candy - it's got the consistency of a fudge - but no chocolate... and it does cut into perfect squares...

There's an Armenian (I think -- at least that was who taught me how to make it) candy called Lookhum (or something like that... It might also be turkish... )

1/2 cup cornstarch
8 cups sugar
3 tablespoons lemon juice
8 cups hot water
3 drops Bergamot oil (available at most healthfood stores, just m ake sure it's the edible variety and not just the aromatherapy - if you can't find it - orange blossom water, or even orange extract would work just as good)
1 1/2 cups chopped pistachio nuts or almonds [optional]
Powdered sugar (this is where you could use the cocoa powder instead of powdered sugar)

Mix cornstarch and sugar in a large pan. Add the lemon juice and water and cook over medium heat until the liquid becomes thickened and a lightly golden in color. (Note, this gets super hot, DO NOT touch this liquid, you will burn yourself.. DO NOT lick the spoon either) If I were a candy making expert, I'd say it had to get to a certain temp or that softcrack or whatever stage -Id on't have a clue about candy making - go for the color.. that's what mrs a used to do...

Turn the heat down to low and cook for 2 hours. At about 1 hour and 45 minutes, add the Bergamot oil and the chopped nuts (if you are using them).

Now, pour the hot liquid into a buttered pyrex pan (a glass pan) to cool the you can tell the right consistency when the liquid jells and separates from the sides of the pan and forms a large ball.

Spread these contents into another buttered pyrex pan and let cool. When cool, cut into 1 inch squares and sprinkle the candy generously with powdered sugar or cocoa...

__________________

dawnoffawn

Thanks Brewmaniac and maleficent!
Those sound like great recipes! I'll try them.
But sadly, they're not the recipe in mind...the dessert is more solid in consistency than mouse and less solid than chocolate. It has the same consistency as jello, ut it's white and easier to spoon than jello.
Oh, I know lukum..it's GREAt...but i think lukum is more see thru and chewy..this one isnt chewy.
But nice recipes! THANKS!!!!!!!!!

little_tippler

Maybe it was just cheesecake (the white part) with extra jelly to hold better? That woulod certainly make a yummy treat. I think that's not quite it though....

__________________
Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.

Fernando Pessoa, 1918

dawnoffawn

Nope, I'm sure it wasn't cheesecake. It's was lighter -pure white. It was also lighter in weight.
Thanks anyway!

rsl12

A couple possibilities:

There is an indian/persian/afghan dessert that's called ferni/phirnee/fereni/etc. It's made with corn starch or rice starch, and is usually flavored with pistachios and cardamom. I've had a few versions with noodles in it as well (rice noodles?) The texture is like soft jello.

http://www.iranchamber.com/recipes/dessert/fereni.php

There is an English dessert called blancmange (it is not french!). Brought to England by Arabs (and therefore probably related to phirnee), it's basically the same thing, but almond flavored. However, I have seen a chocolate blancmange recipe:

http://recipes.lovetoknow.com/wiki/C...ncmange_Recipe

PS. This is one of my favorite desserts! Not too sweet or fatty, subtle and very very good.

__________________
oh baby oh baby, i like gravy.

rsl12

If you're interested--there is also a korean "white jello" dish that isn't a dessert. It's called nokdu muk (mung bean starch jello). It's very flavorless, but it's accompanied by a ginger/soy sauce/garlic/chili sauce and may be to your liking if you like this jello dessert I think you like. Koreans also make a few other versions of this, the most popular being dotori muk (acorn starch jello), which is brownish, has more flavor, and is a bit more firm.

http://images.google.com/imgres?imgu...3Doff%26sa%3DN

__________________
oh baby oh baby, i like gravy.

dawnoffawn

Thanks, rsl12!
The phirnee sounds almost like it! i'll try it some some and let you know if it is.
Also, the korean jello sounds nice!
I'll try that too!
Thx so much.

rsl12

I forgot one more alternative--the chinese-style almond jello ( 杏仁豆腐 ), made with gelatin:

http://www.mit.edu/~bryn/Recipes/almond_jello.html

__________________
oh baby oh baby, i like gravy.

vanblah

Just throwin' this out there: it wasn't tiramisu was it?

dawnoffawn

Nope, Vanblah, but thanks for the try!
But tiramisu is nice, except for the raw eggs some recipes call for.