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A Special Valentine’s Day Gastrocast. In this week’s show we talk about the storms we’ve been having here, what’s going on with livestock, we introduce the new Podchef Gastrocast Hotline– 360-283-5528 — and we make this spiffy Valentine’s Day Dessert– White Chocolate & Bailey’s Mousse Filled Hearts on a bed of Raspberry Coulis.
This week’s show is sponsored by: The Kitchen Garden Company
Photos of this weeks cooking can be found here.
Music
Intro: The Chocolate Song by RoadTrip
Inbetweens and Outro: My Only Sweet by Dylan In The Movies
THE RECIPE:
with Raspberry Coulis
Serves Two
Mousse
5 ounces White Chocolate
2 tablespoons Bailey’s Irish Cream Liquor
1 cup Heavy Whipping Cream
Place the chopped White Chocolate and the Baileys in a double boiler and melt over low heat. Stir continuously, keeping an eye out to prevent scorching, for 4-5 minutes.
Meanwhile whip the cold cream in a cold mixer bowl with a cold whisk. Whip until stiff.
Blend the melted White Chocolate and Baileys together. Allow to cool. Whisk in 1/3 of the stiffly whipped cream until the mixture is smooth and creamy. Fold this mixture carefully into the remaining whipped cream. Refrigerate for 2-3 hours before using.
Coulis
1# fresh, or thawed frozen Raspberries
51/2 teaspoons Cornstarch
1 ounce granulated Sugar
Puree the berries and press through a fine meshed sieve to remove the seeds.
Mix a bit of the resulting juice with the cornstarch in the bottom of a saucepan. Add enough water to the remaining juice to make 2 cups. Add this to the cornstarch mixture and add the sugar. Stir to mix. Bring to a boil over medium heat and cook for a minute until thick, stirring continuously. If this is too thick it can be thinned with water. Refrigerate until needed. Will keep one week.
Chocolate Hearts
4 ounces Dark, Bittersweet Chocolate
1 sheet Inkjet Transparency Paper
a few Paper Clips
Chop the chocolate into pieces and melt over a double boiler.
Meanwhile cut the transparency film into inch and a half strips across the width of the film. You need two for every heart.
Lay the film out on parchment paper and spread a thick layer of the melted chocolate over the smooth surface of the film with an offset spatula. Work on one strip at a time. Immediately fold the chocolate coated surface to the inside and secure the ends of the strips together with a paper clip to form a tear drop. Repeat with the remaining chocolate and strips of film. Chill in the refrigerator for 30 minutes.
To complete
Once the individual components of the dish are prepared and chilled you can begin to bring them together. Remove the chocolate teardrops from the refrigerator and using a piping bag, fill them with the mousse. Place the filled teardrops in the freezer for 5 minutes to help loosen the film and firm up the mousse which may have begun to soften while filling the shapes.
Remove the teardrops from the freezer. Remove the paperclips from the ends of the film and use the tip of a sharp knife, carefully separate the ends of the film and peel the film away from the chocolate shells. It should come off freely and leave a smooth and glossy chocolate surface behind.
Using a spatula carefully lift two of the teardrops onto a plate, arranging them side by side to form a heart shape. Using any extra mousse, coat the top so the two pieces appear as one heart.
Place a pool of Raspberry Coulis around the base of the heart. Garnish with chocolate shavings, mint or any special touches you can think of.
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