Chocolate Cream With California Plum Ragout
- CHOCOLATE CREAM:
- 4 ounces bitter chocolate
- 1 envelope unflavored gelatin - (1/4 oz)
- 1/4 cup cold water
- 3/4 cup cream
- 1/2 cup milk
- 1/4 cup sugar
- 1 egg white
- 2 egg yolks
- 1 1/2 cups whipping cream
- 2 tablespoons orange liqueur
- PLUM RAGOUT:
- 10 small plums
- 1 cup sugar
- 1/4 cup pomegranate paste see * Note
- 1 1/2 cups red wine such as Cotes du Rhones
- or Cabernet Sauvignon
- 1 cinnamon stick
- 2 whole cloves
* Note: Pomegranate paste can be found at gourmet grocery stores.
Chocolate Cream: Melt chocolate in double boiler over, but not touching, simmering water. Stir frequently. Soften gelatin in cold water. Set aside.
Make sabayon by whisking cream, milk, sugar, egg white and yolks in double boiler over, but not touching, simmering water until slightly thickened, about 5 minutes. Add gelatin to hot custard and mix well. Strain into melted chocolate and whisk to combine.
Beat whipping cream and fold into mixture along with Cointreau. Pour into 9- by 5-inch loaf pan or other pan of similar size. Chill 2 hours.
Plum Ragout: Cook plums, sugar, pomegranate paste, wine, cinnamon stick and cloves in saucepan over medium heat until plums are soft and can be pierced easily with a knife, 8 to 10 minutes. Lift plums from pan using slotted spoon and cool slightly. Pit and slice plums and set aside.
Simmer sauce, stirring, until reduced by half, about 5 minutes. Return plums to sauce and chill 1 hour. Remove cinnamon sticks and cloves. Spoon Chocolate Cream into serving dishes and top with Plum Ragout.
This recipe yields 4 to 6 servings.
Each of 6 servings: 667 calories; 63 mg sodium; 194 mg cholesterol; 38 grams fat; 71 grams carbohydrates; 7 grams protein; 0.92 gram fiber.