Cuisinart BFP-10 Series - Manual (Page 21)

12
DESS ERTS /DES SE RT SA UCES
Chocolate Pots de Crème
Makes 8 servings
3 cups heavy cream
8 ounces semisweet chocolate morsels or chocolate
chunks (½-inch)
2 tablespoons granulated sugar
1 teaspoon instant espresso powder
7 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
Have ready eight 5-ounce ramekins or pots de cr ème dishes. Place
in a 13 x 9 x 3-inch pan. Bring 4 cups of water to a boil; keep hot
and reserve. Arrange rack in center of oven. Pr eheat oven to 325°F .
Place heavy cream in a saucepan and bring to a simmer over
medium heat – do not boil. Place the chocolate morsels/chunks,
granulated sugar, and espr esso powder in the blender jar. Cover
and pulse on Chop 10 to 15 times to chop the chocolate
somewhat finely.
Add the egg yolks and blend for 20 seconds on Mix. With the
blender running on Purée, add the hot heavy cr eam through the
pour lid in a slow steady stream and blend until chocolate is
completely melted, about 45 seconds. Spoon off foam and discar d
(may also put in a fat separator and pour off liquid until just foam
remains). Stir in vanilla.
Pour equal amounts of the chocolate mixture into each of the
ramekins. Place pan in oven and add hot water to reach halfway
up the sides of the ramekins. Bake in preheated 325°F oven for 55
to 60 minutes. Edges will be set, centers may still be slightly jiggly.
Transfer ramekins to a rack to cool completely , uncovered, about
1 hour. (They will set as they cool.) Serve warm, or chill, cover ed,
until cold, at least 3 hours. Chocolate Pots de Crème may be
garnished with fr eshly whipped cream and/or chocolate curls.
Nutritional information per ser ving:
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g • sat. fat 26g
• chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g
Classic Cherry Clafoutis
This traditional country French dessert can be made with cherries, plums,
peaches, pears or any other berry may be used. We have added finely
ground almonds or hazelnuts for that certain “je ne sais quoi.”
Makes 8 servings
2 teaspoons unsalted butter, melted
¼ cup + 4 teaspoons granulated sugar, divided
1 ounce almonds or hazelnuts (toasted gives best flavor)
¾ cup evaporated low fat milk (not reconstituted)
¼ cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon brandy or amaretto
¹⁄ 8 teaspoon salt
½ cup all-purpose flour
¼ teaspoon ground cinnamon
12 ounces pitted cherries (thawed if using frozen)
Arrange the rack in the middle of the oven. Preheat oven to 325°F .
Brush a six-cup oval baker or gratin dish with the melted butter.
Dust with 2 teaspoons of the granulated sugar.
Place ¼ cup of the sugar and the nuts in the blender jar. Cover and
pulse 15 times on Chop to chop the nuts. Add the evaporated
milk, cream, eggs, vanilla, brandy , salt, flour, and cinnamon. Blend
for 10 seconds on Food Processor; mixtur e will be smooth and
creamy – do not overblend.
Arrange the cherries in the bottom of the prepar ed baking dish.
Carefully pour the batter over the cherries. Place in the pr eheated
oven and bake for 35 minutes. After 35 minutes, sprinkle evenly
with the remaining 2 teaspoons of sugar . Continue to bake for an
additional 15 to 20 minutes, until the clafoutis is puffed and golden
brown. Remove fr om the oven and cool for 10 minutes before
serving. Serve with sweetened whipped cream, vanilla ice cr eam or
frozen yogurt as desir ed.
Nutritional information per ser ving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g
• chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g