The Lady Grey Trio – Earl Grey Dark Chocolate Ice Cream / Orange Creme Brulee / Chocolate Orbit Cake with white chocolate Lady Grey creme anglaise

Earl Grey Dark Chocolate Ice Cream
INGREDIENTS:
  • 2 cups manufacturing/heavy cream
  • 2 Tbspn black cocoa
  • 1 Tbspn Dutch-processed cocoa
  • 3 oz. dark chocolate, chopped
  • 5 Earl Grey teabags
  • 1 cup whole milk
  • 5 egg yolks
  • 3/4 cup sugar
  • pinch of salt
  • 1 tspn vanilla

METHOD:

  1. In a saucepan, combine 1 cup of cream with the cocoa powders, whisking thoroughly.
  2. Bring the cream and cocoa powder to a boil and simmer for thirty seconds.
  3. Remove from heat and add the chopped dark chocolate, stirring until smooth.
  4. Stir in the remaining cup of cream.  Pour the cream mixture into a bowl, prepare a fine mesh sieve on top of the bowl, and set aside.
  5. In a saucepan (or the same one, if you’re lazy like me), combine the milk and teabags.  Bring just to a boil, remove from heat, and cover tightly with a lid.  Let the milk steep for ten minutes.
  6. Meanwhile, whisk the egg yolks together in a separate bowl.  Set aside.
  7. Remove the tea bags from the milk, making sure to squeeze out all of the liquid.  Discard the tea bags.  Add the sugar and salt to the milk and return to just a bare simmer.
  8. Whisking constantly, pour the milk gradually into the prepared egg yolks and return to the saucepan.
  9. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula.  Remove from heat immediately and pour through the strainer into the chocolate cream.
  10. Add the vanilla and stir until smooth.
  11. Chill mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.

Orange Creme Brûlée

  • 4 egg yolks
  • 1/2 cup whole milk
  • 1/2 cup manufacturing cream
  • 2 oz. vanilla sugar
  • zest of 2 large oranges
  • 1 tspn Grand Marnier
  • turbinado sugar
  • (blow torch)

METHOD:

  1. Preheat oven to 165 degrees C. Prepare eight 2oz. ramekins in a water bath, filling the water half-way up the sides of the ramekins.
  2. In a small bowl, whisk together the egg yolks and set aside.
  3. In a small saucepan over medium heat, combine the milk, cream, vanilla sugar, and orange zest. Bring to just a simmer.
  4. Temper the egg yolks by pouring the heated milk mixture gradually into the yolks, whisking the entire time. Once the milk and yolks are combined, whisk in the Grand Marnier.
  5. Strain the custard through a fine sieve into the eight prepared ramekins. Cover the ramekins tightly with aluminum foil.
  6. Bake for 25-30 minutes, until the edges are set but the creme still jiggles a little when gently bumped. Remove from oven, remove from water bath, and let cool completely.
  7. Cover the custards with saran wrap and refrigerate overnight.
  8. An hour or two before serving, remove the custards from the refrigerator and remove the plastic wrap. (This helps to prevent condensation on the surface of the custards.)
  9. When you are ready to serve, sprinkle a thin layer of turbinado sugar on top of each custard and caramelize with a blow torch. Serve immediately.

David Lebovitz’s Chocolate Orbit Cake

INGREDIENTS:

  • 4 oz. butter, in small chunks
  • 6 oz. bittersweet or dark chocolate, chopped
  • 1/2 cup sugar
  • 3 eggs
  • 1 tspn vanilla extract

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Line the bottoms of two 4.5″ round pans with parchment paper and butter the bottoms and sides.
  3. Combine the butter and chocolate in a double boiler. Cook until melted.
  4. In a separate bowl, whisk together the sugar and the eggs.
  5. Whisk in the melted chocolate to the sugar and eggs.
  6. Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
  7. Cover tightly with foil. (Don’t forget this step!)
  8. Bake in the oven for 45 minutes to an hour, until the cake appears set and your finger comes away clean when you touch the center.
  9. Remove from oven and water bath and let cool completely.

Lady Grey White Chocolate Creme Anglaise

  • 6 oz. white chocolate
  • 3 egg yolks
  • 4 oz. whole milk
  • 4 oz. heavy cream
  • 3-4 Earl Grey teabags
  • 2 Tbspn vanilla sugar
  • zest of 2 oranges
  • pinch of salt

METHOD:

  1. Place chopped white chocolate in a bowl with a fine mesh sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium-high heat, combine the milk, cream, and teabags.  Bring just to a simmer, remove from heat, and cover tightly with a lid.  Let simmer for ten minutes.
  4. Remove the teabags from the milk and cream, making sure to squeeze out all of the liquid.  Discard the teabags.
  5. Add the vanilla sugar, salt, and zest to the milk mixture.  Bring to a bare simmer.
  6. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  7. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
  8. Pour the hot creme anglaise through the strainer onto the white chocolate. Let sit for a minute and then whisk until the white chocolate completely melts.
  9. Keep the sauce warm in a double boiler.
  10. Top the chocolate orbit cake with creme anglaise and candied orange peel.

Candied Orange Peel

  • 4 oranges, peel of (or any thick skinned orange)
  • 3 cups sugar
  • 1 cup water
  • 1 cup sugar for rolling

or

  • 8 oz. chocolate for dipping

METHOD:

You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 110°C. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer ). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 4-5 hours (well, I dry for 2 days and more humid regions will require more time). Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar or as is.

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Cocoa Whipped Cream

INGREDIENTS:

  • ¼ cup unsweetened cocoa powder
  • ¼ cup white sugar
  • 2 tablespoons hot water
  • 1 cup heavy whipping cream
METHOD:
  1. In a small mixer bowl, mix cocoa and sugar.  Stir in hot water until a smooth paste forms.  Allow to cool for about 5-10 minutes before proceeding. Add cream.  Beat just until firm peaks form.  Do not over beat.
Makes about 2 cups
Stabilized Cocoa Whipped Cream
INGREDIENTS:
  • ¼ cup unsweetened cocoa powder
  • ¼ cup white sugar
  • 2 tablespoons hot water
  • 1 cup plus two tablespoons heavy whipping cream, divided
  • 2 tablespoons cold water
  • 1/2 teaspoon unflavored gelatin powder
METHOD:
  1. In a small mixer bowl, mix cocoa and sugar.  Stir in hot water until a smooth paste forms. Allow to cool while you prepare the gelatin mixture.
  2. Sprinkle gelatin over 2 tablespoons cold water in small bowl to soften.
  3. Scald 2 tablespoon of the cream; pour over gelatin, stir until gelatin is dissolved.
  4. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
  5. Add remaining cream to the cocoa and sugar paste.  Beat until whipped cream just starts to thicken and you start seeing the beater tracks. Add the gelatin mixture at this point and beat just until firm peaks form.  Do not over beat.
Makes about 2 cups

Honey Butter Spread

INGREDIENTS:

  • 2 tbs. honey
  • 4 tbs. room temperature/soft butter
  • 2 tbs. powdered sugar

METHOD:

  1.  Soften butter for 10-15 seconds in the microwave if it’s cold.
  2. Pour in the honey into a bowl with the butter and stir until smooth. Add powdered sugar and stir until smooth. Add more powdered sugar for a thicker spread.

I would and will spread this on literally everything: bread, crackers, pancakes, muffins, and the best option will be on a lemon cake.

Homemade Marshmallow Crème

Homemade Marshmallow Crème

INGREDIENTS:

  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 teaspoon fine salt
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract

METHOD:

  1. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 115°C on a candy/fat thermometer.
  2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
  3. When the syrup reaches 115°C, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

Double Chocolate Malt

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INGREDIENTS:

  • 3 small frozen bananas, slightly thawed
  • 5 ounces (half a block) firm tofu
  • ¼ cup chocolate almond milk
  • 2-3 tablespoons sugar, honey, or sweetener
  • 1-2 tablespoons cocoa
  • 1 teaspoon vanilla
  • 2 tablespoons malted milk powder

METHOD:

  1. Blend the bananas, tofu, milk, and sugar until smooth. Add the cocoa and blend again until smooth. Add the vanilla and malted milk powder.
  2. Pour into 2 glasses and serve topped with malted milk powder or chocolate chips.

Strawberry Cream Puffs

Strawberry Cream Puffs

INGREDIENTS:

For the pastry puffs:

  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 1/2 cup whole milk
  • 1/2 cup water, plus more as needed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature

For the strawberry mousse:

  • 2 tablespoons water
  • 1 (1/4-ounce) packet unflavored gelatin
  • 8 ounces strawberries, washed, hulled, and cut into large dice
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup heavy cream
  • Powdered sugar, for dusting

METHOD:

For the pastry puffs:

  1. Heat the oven to 220°C and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.
  2. Heat the butter, milk, measured water, sugar, and salt in a medium, nonreactive saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated.
  3. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
  4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
  5. With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.
  6. Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart.
  7. Dip your finger in the bowl of water and smooth the top of each mound.
  8. Place the baking sheet in the oven, reduce the temperature to 180°C, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely. Meanwhile, make the strawberry mousse.

For the strawberry mousse:

  1. Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
  2. Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
  3. Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
  4. Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 2 to 3 minutes.)
  5. Give the strawberry mixture a quick whisk to smooth it out, add half of the whipped cream, and stir with a rubber spatula until just combined. Add the remaining whipped cream and stir until just combined and no streaks of white remain. Transfer the mixture to a large resealable bag and set it aside.
  6. Cut the cooled puffs in half horizontally. Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have any mousse left). Replace the tops and dust with powdered sugar. Serve immediately.