Your Life A to Z Recipe: Monday, December 8th, 2014: White Chocolate Cremeux with Caramelized White Chocolate & Raspberry Meringue by Chef Audrey Enriquez,Posted: Updated:
White Chocolate Cremeux
1 Cup Whipping Cream
1 Cup Milk
.5 Each Vanilla Bean, Split and Scraped
5 Each Egg Yolks
2 Tbls Granulated Sugar
1 Each Gelatin Leaf, Bloomed
8 Ounces White Chocolate
In a small pot, bring cream, milk, and vanilla bean to a scald.
Meanwhile in a separate bowl, whisk togethrer the yolks and sugar until smooth.
Whisking constantly, temper the hot cream into the yolks, then back into the pot.
Cook the mixture, whisking constantly over medium-low heat until thickened.
If using a thermometer, cook mixture to 180 degrees.
Pour the mixture into a mixing bowl to stop the cooking process.
Add the bloomed gelatin and whisk until dissolved.
Add the chocolate and whisk until completely melted.
Pour mixture through a fine mesh sieve.
Pour into desired glasses and let set overnight or at least 6 hours.
Caramelized White Chocolate
1 Pound White Chocolate
Place the white chocolate into a 1/2 pan and cover with foil.
Roast at 250 degrees, stirring every 10 minutes, until golden brown.
4 Each Egg Whites
.75 Cups Granulated Sugar
6 Tbls Seedless Raspberry Jam
3 Drops Red Food Coloring
In a small bowl, combine the jam and food coloring.
In the bowl of a stand mixer, whip whites to soft peaks.
With the mixer running, gradually add sugar. Whip to stiff peaks.
Fold 1/4 of the meringue into the jam.
Then fold the jam mixture into the rest of the meringue.
Tranfer meringue to a piping bag fitted with a small round tip.
Pipe small mounds of meringue onto a parchment lined sheet pan.
Bake in a 170 degree over for two hours or until dried out.
Store in an airtight container at room temperature.