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Farm Kitchen:  Chocolate Silk Chill-Over- sooooo gooood!  |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
 Posted - May 02 2008 : 5:41:18 PM
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I modified an old Chocolate Silk recipe for use with Chill-Over today. It's so good!
Amount Ingredient Preparation
6 tablespoons sugar
1/4 cup cocoa powder unsweetened
2 tablespoons cornstarch sifted
1 teaspoon Chill-Over (with one teaspoon it will be soft, use 2 teaspoons if you want to unmold it.)
1 cup cream, half and half
1 cup evaporated milk skim
2/3 cup milk whole
2 each egg yolks jumbo, lightly beaten
2 teaspoons vanilla extract
Optional Topping
1/4 cup heavy whipping cream whipped
1 tablespoon pistachio nuts blanched, chopped, or 6
candied violets
Directions
In a large saucepan, combine the sugar, cocoa, cornstarch
and Chill-Over, pressing out all lumps.
Add the half-and-half, evaporated skim milk and whole milk;
whisk vigorously to blend.
Set the pan over moderately low heat and cook, stirring
constantly with a wooden, until the mixture just boils and is
thickened and smooth, about 10 minutes. The mix thickens very quickly. Remove from heat as soon as it reaches the consistency of instant pudding. Let cook from boiling point, but let remain hot.
Blend two tablespoons of the hot mixture into the beaten egg yolks, then stir the warmed egg yolks back into the pan.
Cook over moderately low heat, stirring constantly, for 3 to 4
minutes.
The mixture must not boil or the eggs will scramble.
Remove from the heat and stir in the vanilla.
Set the saucepan on a rack to cool for 10 minutes, stirring
frequently to prevent a skin from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de creme cups
or white porcelain ramekins and let cool completely.
Cover each cup with plastic wrap, then refrigerate at least 5
hours, or overnight.
Serve as is or top each serving with a little of the whipped
cream and either a scattering of chopped pistachios or a
single candied violet.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
www.farmgirlalee.blogspot.com |
Edited by - Alee on May 02 2008 5:59:01 PM |
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City_Chick
True Blue Farmgirl
509 Posts
Christina
Omaha
Nebraska
USA
509 Posts |
Posted - Jul 04 2008 : 06:05:31 AM
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Thanks for sharing Alee. This sounds very similar to an old french silk pie recipe that was passed down to me. I can't wait to try it!
Christina
Farmgirl Sister #195
Although no one can go back and make a brand new start; anyone can start from now
and make a brand new end.
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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CherryPie
True Blue Farmgirl
935 Posts
Kimberly Ann
Puyallup
WA
USA
935 Posts |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
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JThomp
True Blue Farmgirl
135 Posts
Justine
Raymore
Missouri
USA
135 Posts |
Posted - Feb 09 2012 : 09:31:37 AM
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That sounds yummy! Thanks for sharing Alee. I haven't tried the ChillOver yet.
FarmGirl Sister#2904
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Feb 09 2012 : 10:02:22 AM
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Oh Justine- It is awesome! MaryJane uses this very specific type of Agar that does not have any fishy flavor at all! Our family uses it all the time! And you can add it to soups and stews as a thickener!
Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
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Farm Kitchen: Chocolate Silk Chill-Over- sooooo gooood! |
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Chocolate Silk Chill-Over- sooooo gooood!
