Refrigerate if using within a day or two. Pour the glaze in the center and move it out to the edge of the curd with an offset spatula. Allow to sit for 4 to 5 minutes then whisk gently to smooth the chocolate completely. Remove the film from on top of the cranberry curd. Smooth the top. Cover directly with film and refrigerate for several hours or preferably overnight.Ģ 1/2 ounces semisweet chocolate, cut into small piecesīring the cream to a simmer. Stir the curd constantly until an instant read thermometer reads 170 degrees. Place the cranberry mixture in the top of a double boiler and add the butter. Add the yolks and lemon juice to the processor and process briefly. If you prefer to remove the skins, strain the puree before proceeding. There will be tiny specs of red which is as it should be. Puree for several minutes to get the skins as fine as possible. Immediately, puree them in a food processor (by batches if necessary). Stir frequently as this will be very thick and can scorch. Place the cranberries in a saucepan with sugar and water over low heat until the cranberries are very soft and some of them have popped. Shake the tray to move the berries around. Place the cranberries in a rimmed baking sheet and pick over. Cool completely.ġ2 ounce bag fresh or frozen cranberries picked overġ stick unsalted butter, cold and cut into pieces (4 ounces or 114 grams) Prick the shell before baking.īake approximately 10 to 12 minutes or until completely baked. Seal the edges very well so no line shows. Press the remainder of the dough into the bottom of the pan. Overlap the seams and seal well so no seam shows. Roll one piece into a rope and press it in evenly along one side of the pan. Remove from the processor and divide in half.ĭivide one half into 2 pieces. Add egg and egg yolk mix until it balls up and rides the blade. Combine flours and cocoa in bowl of mixer. Spray the bottom of an 11”x1” quiche pan with removable sides in the center only. Set aside. I know, what’s wrong with me? (Please, refrain from answering, it is a purely rhetorical question).ġ stick butter, cold and cut into small pieces Oddly enough, I’ve had this recipe in my files to try soon ever since Helen published it in her blog. Tartness in the center, subtle chocolate sweetness on top and bottom. Plus, if you prefer a dessert that is not cloying sweet, look no further. If you are tired of pumpkin pie for Thanksgiving, may I offer the perfect alternative? The color of the cranberry curd as you cut through the pie is enough to make your heart miss a beat.
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