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- Thread starter suz
- Start date
You'll be right near Bay Cities - I don't think they have an on-site butcher, though >
It's THE Italian market in Santa Monica right on the main street - Lincoln Blvd. - and everyone will know it.
http://www.baycitiesitaliandeli.com/
It's THE Italian market in Santa Monica right on the main street - Lincoln Blvd. - and everyone will know it.
http://www.baycitiesitaliandeli.com/
heather_in_sf
Well-known member
Suz, sorry this is so late: REC: Chocolate Pots of Cream
This is the way to make 5 chocolate pots of cream. To make 30 you will have to multiply the ingredients by six and repeat the process six times. Luckily, it doesn't take long. (part of a buffet dinner for 30)
6 oz semisweet chocolate (bits or chopped well)
2 oz bittersweet chocolate (chopped well)
dash of salt
1 cup of light cream, plus 2 Tbl of whole milk
4 egg yolks (large eggs)
In an electric blender, place the chocolates and the dash of salt. Heat the cream and milk to almost boiling, then pour over the chocolate and run the blender until the racket has stopped and all is smooth and creamy. Finally, add the 4 egg yolks and run another 30 seconds.
Pour into the traditional pots for this dessert and place them in the icebox to set, but be sure to take them out for an hour before serving.
From Suppers and Midnight Snacks by George Bradshaw (1969)
Suz, these are really easy and really rich and wonderful. When they say light cream, it means half and half. I tried making it with whole cream and it was like chocolate butter. might be interesting for another recipe though! We put them into 1/2 cup custard cups.
This is the way to make 5 chocolate pots of cream. To make 30 you will have to multiply the ingredients by six and repeat the process six times. Luckily, it doesn't take long. (part of a buffet dinner for 30)
6 oz semisweet chocolate (bits or chopped well)
2 oz bittersweet chocolate (chopped well)
dash of salt
1 cup of light cream, plus 2 Tbl of whole milk
4 egg yolks (large eggs)
In an electric blender, place the chocolates and the dash of salt. Heat the cream and milk to almost boiling, then pour over the chocolate and run the blender until the racket has stopped and all is smooth and creamy. Finally, add the 4 egg yolks and run another 30 seconds.
Pour into the traditional pots for this dessert and place them in the icebox to set, but be sure to take them out for an hour before serving.
From Suppers and Midnight Snacks by George Bradshaw (1969)
Suz, these are really easy and really rich and wonderful. When they say light cream, it means half and half. I tried making it with whole cream and it was like chocolate butter. might be interesting for another recipe though! We put them into 1/2 cup custard cups.