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1 liter (4 cups) chocolate ice cream
4 star anise
4 oranges
1 tablespoon chocolate shavings
Squeeze the juice from one orange. Pour into a small saucepan and place over the heat with the star anise. Reduce the liquid by half, then let cool. Peel the three remaining oranges, removing all the white pith, and slice them into thin rounds. Place the orange slices in a dish and pour the anise-flavored orange juice over top. Divide the oranges among four serving plates, sprinkle with chocolate shavings and serve with two scoops of chocolate ice cream.
2 cups fresh raspberry
2 tablespoons lime juice
1 1/2 cups water
1 cup sugar
1/2 cup Korbel Champagne [Non-Vintage Blanc de Noirs]
Place the raspberry and the lime juice in a food processor, process until smooth. Strain about half the seeds out and set aside. In a saucepan combine the water, sugar and the champagne. Bring to a boil, remove from heat; Stir in the raspberry puree, cool to room temperature Pour the mixture into a large, shallow baking dish. Cover and freeze over night. Remove from freezer, and let set for five minutes. Scrape with a fork until fluffy. Place the Granita in an airtight container and put it in the freezer until ready to use.
5 large egg yolks at room temperature
2/3 cups granulated sugar
2 tablespoons packed brown sugar
2 1/2 cups whole milk
1/3 cup heavy cream
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Beat the egg yolks, granulated sugar, and brown sugar in a medium bowl with a whisk or an electric mixer at medium speed until the still grainy, pale brown mixture nevertheless has the texture of beaten batter, about 3 minutes. Set aside.
Heat the milk and cream in a medium saucepan over medium heat just until bubbles frizzle all around the pan's inner edge. Whisk in the espresso powder. Whisk about 1/3 of the hot milk mixture into the beaten egg yolk mixture until smooth, then whisk this combined mixture into the remainder of the milk mixture in the pan. Instantly reduce the heat to very low; if you have an electric stove, use a second burner, just now turned on low. Stir constantly, gently heating the custard until a few puffs of steam arise from its surface and it's thick enough to coat the back of a wooden spoon, about 5 minutes. Strain through a fine mesh sieve into a clean bowl to remove any bits of egg that have inadvertently scrambled, taking care not to scrape out any solids that may have cooked onto the bottom of the pan. Stir in the vanilla and salt. Chill in the refrigerator at least 4 hours, or overnight.
Just before you make the espresso gelato, place the custard and your ice cream machine's dasher, if possible, in the freezer for 10 minutes, just to shock them cold. Freeze in your ice cream machine according to the instruction booklet. Serve at once - or transfer to a large container or individual serving containers and store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.
1-1/2 cups sugar
1 cup water
1-1/2 lbs. raspberries (or 2 12-oz. packages unsweetened frozen raspberries, thawed)
1 Tablespoon freshly squeezed lemon juice
Stir the sugar and water together in a saucepan. Place over low heat and stir until the sugar is dissolved. Increase heat to med-high and boil for 30 seconds without stirring. Remove from heat, pour into heatproof bowl and cool completely. When cooled, cover and refrigerate 1 hour.
Place the berries in a food processor and puree. Pour the puree into a large bowl and stir in the 1-2/3 cups of the syrup mixture. Pour the mixture through a fine mesh strainer into another bowl. Press with a rubber spatula and scrape the mixture from the underside of the strainer. Taste and stir in lemon juice, if desired. Cover and place in the freezer. When well chilled, transfer to an ice-cream machine and process according to manufacturer's directions.
5 eggs, separated
4 1/4 ounces granulated sugar, divided
8 3/4 ounces Valhrona white chocolate, chopped
1/2 ounce gelatin
3 ounces Amaretto di Saronno
1/2 quart heavy cream
Special equipment:
8 (2 1/4-inch) diameter circular molds, with 2-inch high edges
Garnish:
Raspberry sauce
Fresh mixed berries
Mint leaves
In a medium bowl, cream egg yolks and 1 3/4 ounces sugar. In a double boiler over simmering water melt white chocolate. Set aside to cool slightly. In a clean large mixing bowl whip egg whites and 2 1/2 ounces of sugar until stiff. In a small saucepan, combine gelatin and Amaretto. Place pan over low heat to melt completely. Cool slightly.
In a large bowl, combine egg mixture, white chocolate and amaretto. Mix well. In a separate bowl, whip heavy cream until firm peaks form. Gently fold whipped cream into white chocolate mixture. Grease molds with butter, sprinkle with sugar. Fill molds with mousse. Cover each mold with plastic wrap and freeze overnight. Keep frozen until ready for service.
To serve:
Unmold mousse onto plate. Drizzle with raspberry sauce and garnish with fresh berries and mint leaves.
