Floating Island in Chilled Hot Chocolate

Michael Anthony's Floating Island in Chilled Hot Chocolate

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Ingredients

Sauce:

6 egg yolks

1/2 cup sugar

2 cups milk

1 vanilla bean (cut in half and scraped)

4 oz milk chocolate

Pinch salt

 

Meringue:

4 egg whites

1 cup sugar

Pinch salt

 

For Poaching:

2 cups milk

Try this delicious twist on a classic dessert; you'll see that the Kenwood Cooking Chef is perfectly designed to make creamy custard sauces and satiny, dense meringue, which are exactly the main components of this recipe.  You can feel free to sprinkle your favorite toppings over the final dessert to personalize it.

Serves: 6

Attachments: Cooking Chef Bowl, Stirring Tool and Power Whisk

Method

  1. Bring the milk and the vanilla bean to a simmer in the Cooking Chef bowl at 212ºF.  When simmering about 10 minutes, remove from heat and remove vanilla bean from the milk and set aside.
  2. Melt the chocolate in the Cooking Chef with the Stirring Tool at Speed #1.  Set heat induction at 104ºF for 5 minutes or until the chocolate is soft and satiny smooth.  Transfer the melted chocolate to a small bowl and keep in a warm place.
  3. Make the sauce by mixing the yolks, sugar and salt in the Cooking Chef bowl with the Stirring Tool at Speed #3.
  4. Slowly add the hot milk to the yolk mixture in the Cooking chef bowl until incorporated.  
  5. Use the induction heat set at 180ºF to gently cook the sauce for 12 minutes or until the bubbles have disappeared and the sauce has slighly thickened.
  6. Slowly whisk the warm sauce drop by drop into the melted chocolate.  Refrigerate until ready to use.
  7. To make the meringue, add 1 cup of sugar, 1 pinch of salt and the 4 egg whites to the Cooking Chef bowl.  With the Power Whisk, start whisking very slowly on Speed #1, with no heat, for two minutes.  Then increase to Speed #4 and set the induction heat at 84ºF.
  8. Continue nto whisk for 10 minutes, or until the egg whites reach soft peaks and are slightly warm to the touch.  At that point, turn off the heat and increase the speed of the whisk to medium-high at level #6.  Whisk for 10 minutes, until the egg whites are firm, wmooth and completely cool.  Set aside.
  9. In the Cooking Chef bowl, heat the 2 cups of milk to just under a simmer at 176ºF for 10 minutes.  Scoop the meringue into egg shapes (quenelles) using a large spoon and place into the hot milk.  Poach for 3 minutes on each side.  The poached meringes can be served immediately or held on parchment paper on a baking sheet tray in the refrigerator for later use.
  10. To serve, put 1/2 cup of sauce into a bowl and place a meringue in the sauce.

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