FUDGE WHIP PARFAITS - Tilted Forum Project Discussion Community

Chingal0 · 02-23-2004, 12:07 AM

FUDGE WHIP PARFAITS

After dinner in the summer, when the sun was still out and bedtime felt far off, the kids in the neighborhood I grew up in used to go outside and play ball while waiting for the ice-cream man to drive his truck down our street. Fudgsicles were favorite pops on a stick, and nostalgia for that flavor went into the creation of this special dessert.

2/3 cup heavy (whipping) cream
1/3 cup whole milk
2 tablespoons (packed) light brown sugar
3 ounces bittersweet chocolate, coarsely chopped
2 large egg yolks
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons cognac
Sweetened Whipped Cream (recipe follows), for serving

1. Position a rack in the center of the oven and preheat the oven to 300°F.

2. Combine the cream, milk, and brown sugar in a saucepan and bring to a simmer over medium heat, whisking lightly until the sugar has melted. Remove the pan from the heat, stir in the chocolate, and cover the pan. Allow the mixture to sit undisturbed for 10 minutes. Then uncover and whisk until smooth. Set it aside.

3. Whisk the egg yolks together with the vanilla in a mixing bowl until light, about 2 minutes.

4. Whisking constantly, add the cream mixture to the egg yolks in a slow, steady stream and continue whisking until just incorporated. Whisk in the cognac. Strain the mixture through a fine-mesh sieve into a bowl.

5. Pour the mixture into two 4-ounce ovenproof ramekins (they should be three-fourths full). Place the ramekins in a deep baking dish and pour boiling water into the dish so that it comes two thirds of the way up the sides of the ramekins. Lightly cover the baking dish with aluminum foil and cut about eight slits in the foil so the steam can escape. Bake until the whip is almost set (there will be a dime-sized area in the center that will not be completely set), about 1 hour.

6. Remove the ramekins from the water bath and allow to cool to room temperature (this will take 4 to 6 hours). Then chill completely in the refrigerator. Serve with Sweetened Whipped Cream.

Scrumptious.

rockzilla · 02-23-2004, 01:12 PM

Those sound awesome, and not terribly hard to make either.
Do you have the recipe for the Sweetened Whipped Cream?

pinklily · 02-23-2004, 07:27 PM

Quote:

Originally posted by Chingal0
Scrumptious.

I can only imagine...sounds mouth watering, can't wait to try it out.

02-23-2004, 12:07 AM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	FUDGE WHIP PARFAITS FUDGE WHIP PARFAITS After dinner in the summer, when the sun was still out and bedtime felt far off, the kids in the neighborhood I grew up in used to go outside and play ball while waiting for the ice-cream man to drive his truck down our street. Fudgsicles were favorite pops on a stick, and nostalgia for that flavor went into the creation of this special dessert. 2/3 cup heavy (whipping) cream 1/3 cup whole milk 2 tablespoons (packed) light brown sugar 3 ounces bittersweet chocolate, coarsely chopped 2 large egg yolks 3/4 teaspoon pure vanilla extract 1 1/2 teaspoons cognac Sweetened Whipped Cream (recipe follows), for serving 1. Position a rack in the center of the oven and preheat the oven to 300°F. 2. Combine the cream, milk, and brown sugar in a saucepan and bring to a simmer over medium heat, whisking lightly until the sugar has melted. Remove the pan from the heat, stir in the chocolate, and cover the pan. Allow the mixture to sit undisturbed for 10 minutes. Then uncover and whisk until smooth. Set it aside. 3. Whisk the egg yolks together with the vanilla in a mixing bowl until light, about 2 minutes. 4. Whisking constantly, add the cream mixture to the egg yolks in a slow, steady stream and continue whisking until just incorporated. Whisk in the cognac. Strain the mixture through a fine-mesh sieve into a bowl. 5. Pour the mixture into two 4-ounce ovenproof ramekins (they should be three-fourths full). Place the ramekins in a deep baking dish and pour boiling water into the dish so that it comes two thirds of the way up the sides of the ramekins. Lightly cover the baking dish with aluminum foil and cut about eight slits in the foil so the steam can escape. Bake until the whip is almost set (there will be a dime-sized area in the center that will not be completely set), about 1 hour. 6. Remove the ramekins from the water bath and allow to cool to room temperature (this will take 4 to 6 hours). Then chill completely in the refrigerator. Serve with Sweetened Whipped Cream. Scrumptious. __________________ "Eventually I became too sexy for my gym membership fee."

02-23-2004, 01:12 PM	#2 (permalink)
rockzilla Junkie Location: The Kitchen	Those sound awesome, and not terribly hard to make either. Do you have the recipe for the Sweetened Whipped Cream?