I couldn't, really I just couldn't ignore Barbara Fisher's event, "The spice is right". I'm borderline obsessive compulsive when it comes to spices. If ever I run out of one among the dozens in the collection I manage to maintain in my cupboard, I obsess on it. I crave only dishes that call for it. I read blogs and tadaaa... Of course they talk about it. I open a magazine and, hey... What do you know... A special article about it. No, I'm not making that up, it happened for real.
I chose safran for this "Ancient Spice" theme. I should have prepared a little summary of its history and tell you interesting facts about it. But I'll be honnest with you. It's Easter week-end and these 3 days (Friday, Saturday and Sunday) are filled with family activities here. I really can't spend much time in front of my computer screen or else, my sons and my husband will just give up on me. They'll declare themselves orphans and widower, telling our entourage my life has been sacrified by the gourmet blogosphere on steps of the Food Gods temple. Sic my dear husband answering the phone for me while I'm frantically typing this in hope to make it to the "Spice is Right" event deadline.
So, at the last minute, here is my entry. I favored a dessert among all the recipes saffron adorns with it's delicate flavour and strong golden color. I made it yesterday and will serve it to end the traditionnal Easter dinner at my In Laws tomorrow. They'll all be at the church for the Easter mass, in-laws, kids husband and all, my diligent muslim self will be preparing the holiday family table. Hopefully I'll be more successful forming the quenelles than I was tonight,trying to present you a nice picture of this delicious concoction.
Quenelles de Chocolat Safrane
For the Chocolate Quenelles
7 bars (1.5 ounces each) good quality dark chocolate, finely chopped
4 large egg yolks
1/3 cup granulated sugar
1 cup heavy cream
1 cup plus 1 tablespoon whole milk
For the Saffron Sauce
6 large egg yolks
1/4 cup plus 3 tablespoons granulated sugar
3/4 cup plus 3 tablespoons whole milk
1 1/4 cups heavy cream
2 vanilla beans, split lengthwise and seeds scraped out
Pinch of saffron threads
Make quenelle batter
Place chocolate in large bowl and set aside. (I ground it in my food processor and left it in there)
In medium bowl, whisk together yolks and sugar until well blended.
In medium saucepan, bring cream and milk to boil.
Whisk about 1 cup of cream mixture into yolks. Return entire mixture to saucepan and cook over medium-low heat, stirring constantly with flat-edged wooden spatula until sauce has thickened slightly. Do not boil. It is done when you can run your finger down back of coated spatula and path remains in sauce for several seconds.
Pour about 1/2 cup of hot custard into chocolate, stirring to melt chocolate. (I poured it in the bowl of the running food processor). Continue adding custard until none remains. Stir until chocolate is completely melted.
Let mixture cool for 10 minutes. Cover (cover with plastic wrap touching the surface of the batter!!! Water from condensation "stains" it white) and refrigerate for at least 8 hours.
Make sauce
In medium bowl, whisk together yolks and sugar until well blended.
In medium saucepan, combine milk, cream and vanilla bean seeds and pods.
Bring to a boil over medium-high heat. Whisk about 1 cup of hot milk mixture into yolk mixture. Return entire mixture to saucepan and cook over medium-low heat, stirring constantly with flat-edged wooden spatula until sauce has thickened slightly. Do not boil. It is done when you can run your finger down back of coated spatula and path remains in sauce for several seconds. Stir in saffron.
Remove pan from heat. Immediately strain sauce through fine mesh sieve into stainless steel bowl that is set into a larger bowl filled with ice water. Stir sauce for 10 to 15 minutes or until cool.
Assemble desserts
Run large spoon under very hot water and wipe dry. Scrape hot spoon over mousse to create large oval scoop. Place quenelle in martini glass and drizzle with saffron sauce. Serve immediately.
I discovered with much delight this dessert pairs delicioulsy well with 10 year's old Tawny Port, and I'm told this is because dark chocolate and porto are very good friends. I think you won't be sorry to try it.
And if your hands are full of trembling thumbs when it comes to form nice looking, perfectly sized (not giants and not tiny as microbes), just know this dessert is just as delicious when presented as "Dark Chocolate Volcano Islands on Saffron Sea".
Source: Godiva Chocolates
3 comments:
I really like this! I'd never thought of pairing saffron with chocolate before.
Brava!
j
These two go together very well. Try it sometime Jasmine.
Quel dessert hyper raffiné! Bravo!
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