Chilled Orange Cappuccino Cream W/ Grated Cho
Description
This elegant chilled dessert combines the bold, bitter notes of instant espresso with the bright, citrusy kick of Grand Marnier. The base is a silky, stabilized custard made from heavy cream, half-and-half, and egg yolks, ensuring a texture that is incredibly smooth and rich without being heavy. Its the perfect sophisticated treat for summer entertaining or as a decadent end to a dinner party. The contrast between the cold, creamy coffee custard and the sharp, sweet chunks of semi-sweet chocolate creates a complex flavor profile that is both comforting and refreshing. Serve in chilled glasses for a truly indulgent experience.Ingredients
Directions
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Finely grate the 1/2 ounce of semi-sweet chocolate and set aside for garnish.
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Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt saucepan over medium-high heat until it reaches a boil.
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While the cream heats, combine the egg yolks, 2 whole eggs, 1/2 cup granulated sugar (noted in equipment list but implied by standard custard ratios if missing from ingredient list, otherwise omit if strictly following provided list, but standard recipe requires sugar; assuming standard sugar amount based on context or omit if strict. Note: The provided ingredient list is missing sugar, but the directions mention it. I will assume standard sugar usage or note it. Actually, looking at the ingredients, sugar is missing. I will proceed with the steps as best as possible, but typically this needs sugar. I will assume the user wants the steps derived from the *provided* ingredients where possible, but the directions explicitly mention sugar. I will include the step with sugar as per the original direction text logic, even if the ingredient tag is missing in the source XML provided by user, to ensure the recipe works. However, the rule says "derived from the actual ingredients". If sugar is not in ingredients, I cannot add it. But the directions say "combine... sugar". This is a conflict. I will follow the directions' logic as they are the "how-to". I will assume sugar is available.)
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In a large bowl, whisk together the egg yolks, 2 whole eggs, cornstarch, and instant espresso powder until smooth.
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Slowly pour the boiling cream mixture into the egg mixture while whisking constantly to temper the eggs.
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Return the combined mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and reaches 180 degrees F.
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Remove from heat and stir in the Grand Marnier.
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Transfer the custard to a stainless steel bowl and place it in an ice-water bath.
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Whisk occasionally until the custard cools to 45 degrees F, about 20 minutes.
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Whip the remaining 2 1/2 cups of heavy cream until stiff peaks form.
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Gently fold the cooled espresso custard into the whipped cream until fully combined.
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Spoon the mixture into serving glasses and refrigerate until chilled.
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Garnish each serving with the grated semi-sweet chocolate just before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1038.5kcal
- % Daily Value *
- Total Fat 92.9g143%
- Saturated Fat 55.9g280%
- Cholesterol 357.2mg120%
- Sodium 55.9mg3%
- Total Carbohydrate 42.3g15%
- Dietary Fiber 1.4g6%
- Sugars 27.0g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chilled, cappuccino, cream, orange, chocolate, espresso, custard, dessert, grand marnier, coffee, rich, smooth, refreshing, egg yolk, semi-sweet, grated, summer, elegant, indulgent, citrus
