Tula's Double Chocolate Ganache Timbale w/ Mascarpone
Source of Recipe
net
List of Ingredients
Tula's Double Chocolate Ganache Timbale with Mascarpone Cream and Brandied Cherries
Brandied cherries (see recipe)
Mascarpone sour cream (see recipe)
1/2 cup blanched filberts (hazelnuts)
1/2 cup blanched slivered almonds
1 tablespoon sugar
1 1/2 tablespoons unsalted butter, melted
Chocolate ganache (see recipe)
White chocolate ganache (see recipe)
Mint leaves for garnish (optional)
Make brandied cherries and mascarpone sour cream. Set aside.
Make crust: Place hazelnuts, almonds, sugar and butter in food processor or blender with serrated blade and process until nuts are consistency of cornmeal and mixture easily presses together with two fingers.
On baking sheet, place 6 biscuit cutters (forms) that are 21/2 inches in diameter and 13/4 inches high and have no bottoms or tops. Divide nut mixture between cutters and very firmly pack mixture onto bottoms of forms. (Forms or biscuit cutters this size are available at gourmet or food specialty stores.)
Prepare chocolate ganaches. They are best used when warm, but can also be used at room temperature or while still hot. Do not let mixtures chill or mixture will get too stiff to work with.
Divide chocolate ganache and pour evenly over nut mixtures. Molds should be half full at this point. Refrigerate until chocolate is firm, 30 to 45 minutes. Remove from refrigerator and pour white chocolate ganache over top of chocolate layer. Return to refrigerator and let set. If ganaches become too cold to work with, reheat in double boiler until mixture softens.
To serve: Remove timbales from refrigerator and unmold by applying heat to sides of molds. Do this by rolling the molds over the surface of a hot stove, rolling between warm hands or insert thin knife between timbale and molds to loosen. Unmold each timbale onto dessert plate, inverting it so crust is on top and setting it toward back of plate.
Spoon cherries in front of each timbale on one side and decoratively pipe some of the mascarpone sour cream on the other side. Garnish with a mint leaf if desired. Makes 6 servings.
Brandied cherries
1 can (15 ounces) dark sweet pitted cherries in heavy syrup
1 cup brandy
1/4 cup sugar
1 tablespoon cornstarch
Drain cherries but reserve 1/2 cup of the juice. Combine juice with brandy, sugar and cornstarch in medium saucepan. Cook over medium heat, stirring until cornstarch is dissolved. Simmer over medium heat until mixture has syrupy consistency. Add cherries and continue to simmer until mixture returns to syrupy consistency. Mixture should not be watery, but should also not be thick enough to coat back of spoon. Refrigerate until ready to use.
This sauce is served cold and will thicken as it cools so do not let mixture reduce too far. Likewise, if it is not reduced enough, it will have a strong alcohol flavor.
Mascarpone sour cream
1 cup mascarpone cheese
1 cup sour cream
1/2 cup loosely packed powdered sugar
1 teaspoon lemon juice
Place all ingredients in medium bowl and whisk until well blended. Chill until ready to use.
Chocolate ganache
1/2 cup whipping cream
4 ounces high-quality semi-sweet chocolate chips
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons unsalted butter
In heavy-bottomed pot, heat cream to low simmer. Place chocolate in heat-proof bowl and pour hot cream over chocolate. Add butter and mix gently. When mixture is smooth, add vanilla. Set aside and keep warm.
White chocolate ganache
1/2 of an 11-ounce bag white chocolate chips
1/4 cup whipping cream
1 1/4 ounces cocoa butter (see note)
Place all ingredients in top of a double boiler and cook over low heat until chocolate and cocoa butter are melted, stirring occasionally. Set aside and keep warm
Recipe
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