Sunday, June 27, 2010

Meringue, mousse, ice cream. What's not to like?


Hey June! What happened to you? You're almost gone... But don't go without having this dessert!

 
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

This is going to be short and sweet. Just like this dessert ;) This month I (almost) followed the recipe exactly. Almost... The main change was that I made an ice cream with the mascarpone cream. It's getting hot here, I needed an ice-cream (I always do anyway). The other thing is that I made it in layers. I like layering stuff, don't ask why. Oh, and I used Baileys. Just because.

Recipe 1: Chocolate Meringue


  • 3 large egg whites
  • ½ cup plus 1 tbsp (110 grams) white granulated sugar
  • ¼ cup (30 grams) confectioner’s (icing) sugar
  • 1/3 cup (30 grams) cocoa powder
Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.) Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.) Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!) Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.



Recipe 2: Chocolate-Baileys Mascarpone Mousse


  • 1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
  • grated zest of 1 average sized lemon
  • 9 ounces (255 grams) 72% chocolate, chopped
  • 1 2/3 cups (390 mls) mascarpone
  • pinch of nutmeg - didn't use it
  • 2 tbsp (30 mls) Grand Marnier (or orange juice) - used Baileys
Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.) Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.



 
Recipe 3: Mascarpone Cream (Ice cream)

  • 1 recipe crème anglaise
  • ½ cup (120 mls) mascarpone
  • 2 tbsp (30 mls) Sambucca (optional) - didn't use it
  • ½ cup (120 mls) heavy cream
Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.I've churned mine and transformed into an ice cream!


Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):

  • 1 cup (235 mls) whole milk
  • 1 cup (235 mls) heavy cream
  • 1 vanilla bean, split or 1 tsp pure vanilla extract
  • 6 large egg yolks
  • 6 tbsp (75 grams) sugar
In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat. Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.
 
Layers of crunchy, airy, creamy and chocolatey! Really, what's not to like???

41 comments:

vanillasugar said...

it's two tone. and there's marscapone ice cream. now that's a new one on me. who gets to eat these? or do you eat em all?

Sara said...

Looks gorgeous! I love the idea of turning the mascarpone cream into ice cream...it sounds totally delicious!

Carrian said...

stop!! everything looks so delicious!!! i must start coming here and trying your recipes

Ruth H. said...

I love your layers! So beautiful, elegant, and utterly edible! Great idea on the ice cream... I don't know if I can let my husband see your take on this one...! Great work!!

Swathi said...

Nice one. I like mascarpone ice cream. Delicious.

Liz. said...

Love the idea of turning the cream into ice cream. Looks fantastic.

Marcellina said...

This is so beautiful! I loved yours when I saw it in the forums so I hope you don't mind that put a link in my post to yours! Gorgeous!

Audax said...

What a delicious and beautiful looks creation and I just love the two tones of cream and making ice cream is inspired! Well done on this challenge. Cheers from Audax in Sydney Australia.

Maranda said...

I am so drooling right now. This looks amazing! I love that you made ice cream, and that you used Baileys. You are right!! What's not to like?? Great job on this challenge!!

jose manuel said...

Eres un artista, te han quedado preciosos. Y de sabor tienen que estar deliciosos, al ser de mascarpone. Saludos

Tanja said...

It's beautiful! I haven't had time to make the challenge this month, but I'll make it in the next few weeks because it looks awesome!

Rhyleysgranny said...

How lovely that looks. Gorgeous pics. I like the idea of your ice cream. Much better.

shaz said...

That looks awesome. Bailey's and ice-cream sound even more awesome :)

Sweet As said...

Fantastic! I love the idea of making the mascarpone cream into icecream! Also love the look of it all stacked :) great work hun!

Aparna said...

True. What's not to like? :)

bakingit said...

I love the way you've styled them! They look really yummy and pretty.

poonam,,, said...

hey :) it looks lovely :) love ur idea of the ice cream,,should try it!!

CaSaundraLeigh said...

I really like your adaptation on this--looks like the perfect summer treat!

chef_d said...

Wow, so pretty! Your pavlovas are so drool worthy. And mascarpone ice cream sounds perfect!

Cristine said...

Beautiful job!

Natalie... said...

oh wow you made an ice cream!! what a good idea, i bet it was delicious yummm!! such a good job on this months challenge!

Dragon said...

Gorgeous! Great job with this month's challenge.

MeetaK said...

love the mascarpone ice cream idea! just brilliant!

pigpigscorner said...

meringue + mousse + ice-cream = awesome

Eliana said...

This is the prettiest of all the renditions of this challenge that I have seen. I love it.

Eliana said...

This is the prettiest of all the renditions of this challenge that I have seen. I love it.

The Betz Family said...

Your pavlovas look great! Who cares if you bend the rules a bit. Nice job on the challenge!

Maggie said...

I love how you piped the meringue! Everything sounds and looks delicious as always.

oneordinaryday said...

Beautifully done. They look lovely and delicious.

Val said...

Oh, how this looks delish.

Katrina said...

Ooh, yum, you know I'm loving the chocolate part of this.

Ingrid said...

I'm suffering through everyone's chocolaty posts. LOL, I'm not a chocolate lover but it is a pretty dessert.
~ingrid

teafactory said...

WOWEE! This looks delicious!

saylorkel said...

Mmm... your version looks delicious!

Nachiketa said...

Awww.... so amazing.... looks lovely.... layers piped so well.... :)

cheers,
The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

Renata said...

Your mousse is the best! And that ice cream is gorgeous! Love your photos!

Lisa Michelle said...

I got the idea to turn the rest of my creme anglaise-mascarpone cream into ice cream from you! As always..beautiful and brilliant everything! Perfect pavlovas :)

Dana said...

The way you composed this beautiful dessert makes me think of a non-traditional Napolean. It looks just gorgeous, great photos!

Lucie said...

Your pavlova is absolutely beautiful! And mascarpone ice cream...ahhh! Amazing!

linda said...

Much better idea to make it into ice cream, much prettier too!
I churned the left over sauce plus the left over mousse plus a little bit of honey and melted white chocolate into ice cream. Yummy indeed!

Obsessed With Cupcakes said...

These look delicious! I love your blog