Pomegranate chocolate dessert.
Here in France they don't have any special food for christmas. They make whatever is a bit luxurious such as oysters, goose liver etc.
This dessert would be perfect on the French christmas table after a nice dinner!
There are two versions, one with white chocolate and one with dark chocolate.
It is a bit elaborate to make but who says party says special!
Recipy from USEREALBUTTER.COM
1/2 11×17 sheet of vanilla chiffon cake
3 centilitres of PAMA simple syrup
1 decilitre of pomegranate molasses
white or dark chocolate mousse
2 1/2 decilitres of pomegranate seeds
pomegranate mirror
vanilla chiffon cake
makes 2 11×17 sheets or 2 9×3 rounds (you only need 1/2 a sheet unless making 23 centimetres cake in which case you can cobble pieces together or use one whole sheet)
4 1/2 decilitres of cake flour
2 1/2 decilitres of confectioners sugar
2 decilitres of whole milk
2 decilitres of canola oil
1 decilitre of eggs
1 1/2 tablespoons of baking powder
4 decilitres of egg whites
3 decilitres of granulated sugar
1 tsp vanilla extract
Oven 200 degrees celsius. Prep pan by buttering bottom and sides. Place parchment paper in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 4 decilitres of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently. Bake until set, about 20-25 minutes (18 minutes for me). Remove from oven and remove from pan. Let cool completely on a rack.
PAMA simple syrup
1 decilitre of water
1 decilitre of sugar
1/2 decilitre of PAMA liqueur
Place the sugar and water in a small saucepan and stir over high heat until the sugar dissolves. Let come to a boil. Turn off the heat and let cool. Add the PAMA liqueur.
pomegranate molasses
from Closet Cooking
3 decilitres of pomegranate juice
4 tablespoons of sugar
1 splash lemon juice
Bring all ingredients to a boil in a small saucepan. Reduce the heat and let simmer until it has reduced to about 7 1/2 tablespoons. ~40-50 minutes. You will want it to be slightly more fluid when hot because it thickens as it cools.
dark chocolate mousse
from Tartelette
2 decilitres of semisweet chocolate, chopped
4 table spoons of whole milk
1/2 decilitre of butter
1 egg yolk
1 1/2 decilitres of heavy cream, cold
In a bowl set over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water), melt together the chocolate, milk, and butter. (Okay, I just throw it all into a pan and heat it gently over the burner without a water bath). Remove from the heat and let cool to lukewarm. Whisk in the egg yolk. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture. Make the mousse just before assembly.
white chocolate mousse
2 1/2 decilitres of heavy cream
1 decilitre of white chocolate, chopped
Heat the white chocolate and 1 decilitre of heavy cream in a small saucepan over low heat, constantly stirring until chocolate is completely melted. Remove from heat. Let cool completely. Beat the remaining cup of heavy cream to stiff peaks. Fold the whipped cream into the white chocolate mixture. If you want it to be more fluffy, whip the whole ensemble a little more. Make the mousse just before assembly.
pomegranate mirror
1 tbsp PAMA liqueur
1 tbsp water
1 tbsp gelatin
2 decilitres of pomegranate juice (I use POM)
Place the PAMA liqueur and the water in a small bowl. Sprinkle the gelatin over the liquid and let is soften. Heat the juice in a small saucepan until it begins to simmer. Stir in the gelatin mixture and stir until dissolved. Let cool to near room temperature. Make the mirror last.
Assembly: Cut the cake to fit your mold(s), this will be your base. There is no precise measuring of components here. Generally a half sheet of cake will suffice for any molds 8 inches in diameter or less. I usually peel off the top crust of the chiffon cake because it interferes with absorption of the soaking syrup. If I feel the cake is too high, I’ll trim a little off the top as well. If using round molds, I like to line the inside with acetate ribbon for ease of release. Fit the cake into the base of your mold and set on parchment paper on a baking sheet. The cake should be snug in the mold. Brush the PAMA simple syrup onto the top of the cake. Do it again. Drizzle the pomegranate molasses evenly over the cake (forget about spreading it, you’ll shred the cake – too sticky). If your pomegranate molasses is too stiff, heat it up ever so briefly until it is more fluid. You don’t need to pour a lot, but you need enough so that 80% of the cake surface is colored dark red. Fold the pomegranate seeds into the mousse. Fill a pastry bag fitted with a big plain tip with the mousse and pipe it evenly over the cake (an inch or more in height). I like to slam the baking sheet down on the table a couple of times to settle the mousse and remove as many air pockets as possible. If you’re overly enthusiastic with this step, expect mousse in your hair. The white chocolate mousse was not terribly pipeable – it was more runny than the dark chocolate mousse and poured in easily. Pop the mold(s) in the freezer or refrigerator until the mousse is firm. When the pomegranate mirror is cooled to room temperature, remove the mold(s) and pour the mirror liquid over the mousse to an appropriate depth (appropriate means whatever you want). Return the mold(s) to the refrigerator until the mirror has set. Carefully unmold the dessert and garnish.
This dessert would be perfect on the French christmas table after a nice dinner!
There are two versions, one with white chocolate and one with dark chocolate.
It is a bit elaborate to make but who says party says special!
Recipy from USEREALBUTTER.COM
1/2 11×17 sheet of vanilla chiffon cake
3 centilitres of PAMA simple syrup
1 decilitre of pomegranate molasses
white or dark chocolate mousse
2 1/2 decilitres of pomegranate seeds
pomegranate mirror
vanilla chiffon cake
makes 2 11×17 sheets or 2 9×3 rounds (you only need 1/2 a sheet unless making 23 centimetres cake in which case you can cobble pieces together or use one whole sheet)
4 1/2 decilitres of cake flour
2 1/2 decilitres of confectioners sugar
2 decilitres of whole milk
2 decilitres of canola oil
1 decilitre of eggs
1 1/2 tablespoons of baking powder
4 decilitres of egg whites
3 decilitres of granulated sugar
1 tsp vanilla extract
Oven 200 degrees celsius. Prep pan by buttering bottom and sides. Place parchment paper in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 4 decilitres of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently. Bake until set, about 20-25 minutes (18 minutes for me). Remove from oven and remove from pan. Let cool completely on a rack.
PAMA simple syrup
1 decilitre of water
1 decilitre of sugar
1/2 decilitre of PAMA liqueur
Place the sugar and water in a small saucepan and stir over high heat until the sugar dissolves. Let come to a boil. Turn off the heat and let cool. Add the PAMA liqueur.
pomegranate molasses
from Closet Cooking
3 decilitres of pomegranate juice
4 tablespoons of sugar
1 splash lemon juice
Bring all ingredients to a boil in a small saucepan. Reduce the heat and let simmer until it has reduced to about 7 1/2 tablespoons. ~40-50 minutes. You will want it to be slightly more fluid when hot because it thickens as it cools.
dark chocolate mousse
from Tartelette
2 decilitres of semisweet chocolate, chopped
4 table spoons of whole milk
1/2 decilitre of butter
1 egg yolk
1 1/2 decilitres of heavy cream, cold
In a bowl set over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water), melt together the chocolate, milk, and butter. (Okay, I just throw it all into a pan and heat it gently over the burner without a water bath). Remove from the heat and let cool to lukewarm. Whisk in the egg yolk. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture. Make the mousse just before assembly.
white chocolate mousse
2 1/2 decilitres of heavy cream
1 decilitre of white chocolate, chopped
Heat the white chocolate and 1 decilitre of heavy cream in a small saucepan over low heat, constantly stirring until chocolate is completely melted. Remove from heat. Let cool completely. Beat the remaining cup of heavy cream to stiff peaks. Fold the whipped cream into the white chocolate mixture. If you want it to be more fluffy, whip the whole ensemble a little more. Make the mousse just before assembly.
pomegranate mirror
1 tbsp PAMA liqueur
1 tbsp water
1 tbsp gelatin
2 decilitres of pomegranate juice (I use POM)
Place the PAMA liqueur and the water in a small bowl. Sprinkle the gelatin over the liquid and let is soften. Heat the juice in a small saucepan until it begins to simmer. Stir in the gelatin mixture and stir until dissolved. Let cool to near room temperature. Make the mirror last.
Assembly: Cut the cake to fit your mold(s), this will be your base. There is no precise measuring of components here. Generally a half sheet of cake will suffice for any molds 8 inches in diameter or less. I usually peel off the top crust of the chiffon cake because it interferes with absorption of the soaking syrup. If I feel the cake is too high, I’ll trim a little off the top as well. If using round molds, I like to line the inside with acetate ribbon for ease of release. Fit the cake into the base of your mold and set on parchment paper on a baking sheet. The cake should be snug in the mold. Brush the PAMA simple syrup onto the top of the cake. Do it again. Drizzle the pomegranate molasses evenly over the cake (forget about spreading it, you’ll shred the cake – too sticky). If your pomegranate molasses is too stiff, heat it up ever so briefly until it is more fluid. You don’t need to pour a lot, but you need enough so that 80% of the cake surface is colored dark red. Fold the pomegranate seeds into the mousse. Fill a pastry bag fitted with a big plain tip with the mousse and pipe it evenly over the cake (an inch or more in height). I like to slam the baking sheet down on the table a couple of times to settle the mousse and remove as many air pockets as possible. If you’re overly enthusiastic with this step, expect mousse in your hair. The white chocolate mousse was not terribly pipeable – it was more runny than the dark chocolate mousse and poured in easily. Pop the mold(s) in the freezer or refrigerator until the mousse is firm. When the pomegranate mirror is cooled to room temperature, remove the mold(s) and pour the mirror liquid over the mousse to an appropriate depth (appropriate means whatever you want). Return the mold(s) to the refrigerator until the mirror has set. Carefully unmold the dessert and garnish.
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