Post by: one_serious_chocoholic on October 29, 2004, 09:27:36 am
You will need:
Ramekins, Measuring Spoons, Saucepan, Whisks, Cutting Boards, Cook's Knife,
Main
200 g high cocoa content dark chocolate broken into pieces
210 g butter
210 g caster sugar
6 egg yolks
6 eggs
125 g flour
For the vanilla whipped cream
300 ml whipping cream or double cream
0.5 vanillia pod seeds
100 g icing sugar
Method
1. Melt the chocolate and butter together in a heatproof bowl suspended over a pan of simmering water.
2. In a separate bowl, whisk together the sugar, yolks and eggs until pale and creamy then fold in the chocolate mix.
3. Sift the flour and fold through thoroughly.
4. Butter 6 ramekins well and place a piece of buttered baking parchment in the bottom of each ramekin.
5. Fill each ramekin three-quarters full with the chocolate mixture and set aside for 1 hour.
6. Preheat the oven to 200ºC/gas 6.
7. Bake the ramekins for 11-12 minutes until almost set.
8. Meanwhile, whisk together the cream, vanilla seeds and icing sugar until the cream is fluffy.
9. Remove the chocolate puddings from the oven and wait 20 seconds before turning out onto serving plates.
10. Serve each pudding with a quenelle of vanilla cream and a garnish of raspberries, physallis and mint leaves.
.....scrumptious 
Post by: oldspice on October 29, 2004, 10:43:22 am
Post by: goldencup on October 29, 2004, 11:48:45 am
10. Serve each pudding with a quenelle of vanilla cream and a garnish of raspberries, physallis and mint leaves.
[/QUOTE]
????
Post by: loulou on October 29, 2004, 03:44:49 pm
Post by: oldspice on October 29, 2004, 05:14:11 pm
Post by: goldencup on October 29, 2004, 05:37:45 pm
Post by: on October 29, 2004, 09:43:09 pm
Post by: loulou on October 30, 2004, 01:23:29 am
Post by: oldspice on October 30, 2004, 09:35:28 am
A sharon fruit is a hybrid of the persimmon. Persimmons are ancient fruits that have grown in the far east for centuries. The are great for making jams and purees but not so good for eating raw because they are very astringent.
The clever Israelis saw the potential of the persimmon and developed it. They wanted to grow an edible persimmon that could be eaten raw. About thirty years ago they achieved it and named the fruit sharon, which I think means "fair valley" or something close.
All of the fruit coming out of Israel is grown in collectives and cooperatives and is marketed by the government (much in the way that milk and eggs were once marketed in Britain). They use the brand names Carmel and Jaffa - and if you are familiar with these brand names you will know they mean high quality.
Hey, where's eidelwiess?
Post by: loulou on October 30, 2004, 03:04:44 pm
Post by: one_serious_chocoholic on October 30, 2004, 05:43:47 pm
No idea.
To be honest, I substituted the fancy 'raspberries, physallis and mint leaves' with a good, healthy dose of revels for decoration instead! Much better, in my humble opinion.
Post by: loulou on October 30, 2004, 10:06:31 pm
Post by: one_serious_chocoholic on October 30, 2004, 10:31:22 pm
Send them to me! I devour revels so quickly, I can barely distinguish the flavours (....soft ones, hard ones, gone.)
.....love this picture!
Post by: on October 31, 2004, 07:55:48 am
Bye the way, what's a Ramekin?
Post by: one_serious_chocoholic on October 31, 2004, 08:13:39 am
"a small fireproof dish used for baking and serving individual portions"
- it was either that or a cheese, egg and pastry concoction, so I think the former is the most likely!