Prepare the Crème Anglaise by heating
the light cream and ½ the sugar to 170°(F), stir frequently. If using a saucepan be careful you don't scorch the cream . I prefer using a bain marie. |
Whip the eggs with the balance of the sugar until they are thickened and foamy
light. Pour one half the hot cream onto the eggs while mixing and when blended
return the warmed egg mixture to the hot milk. |
Cook the mixture - stirring constantly across
the bottom of the pan on a medium level heat. If you have a thermometer it
should start to thicken at around 190°(F). Stop cooking when
it thickens, and continue to stir across the bottom for a minute or
so after removing from the heat. BE CERTAIN THAT YOU DO NOT ALLOW THIS
MIXTURE TO REACH A BOIL. |
After cooling a few minutes add the chopped or grated chocolate. Continue stirring until chocolate completely melts and and is fully incorporated. Add the vanilla extract and stir until smooth. |
Pass through a strainer or sieve into a clean container. |
Using a ladle, fill the silicone pyramid molds about half way full of the liquid cream Anglaise. Insert a whole pitted cherry in the center and continue filling mold until it is level full. Removes excess with a spatula to ensure a flat bottom. |
Cover exposed crème anglaise with plastic film. Refrigerate several hours or overnight. Freeze about one hour to allow release from silicone mold. Carefully push to invert silicone mold. Frozen custard should pop right out. |
One by one place each frozen custard on the end of a spatula to suspend over a bowl of liquid Ganache. Drench each dessert with a covering of Ganache. Place on a plate ready to serve. While still liquid apply a small garnish of chopped cherries. |
Can be made a day ahead and kept frozen. Served thawed.
You can see the Silicone Pyramid Molds in My Amazon Pages.
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