Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 02/13/2008 The presentation was beautiful for these.
Back to Gianduja Cream All Reviews for Gianduja Cream - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3112_021308_chocolatedesser.jpg
Ingredients Ingredient Checklist 2 tablespoons sugar 1 cup heavy cream 1 star anise Freshly grated zest of half an orange 1 sheet gelatin 1 large egg yolk 4 ounces Amedei “Toscana Nut Brown” gianduja, chopped Whipped cream, for serving Hazelnuts, shelled, roasted, and lightly crushed, for serving Honey, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 3112_021308_chocolatedesser.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
3112_021308_chocolatedesser.jpg
3112_021308_chocolatedesser.jpg
Ingredients
Ingredients
- 2 tablespoons sugar 1 cup heavy cream 1 star anise Freshly grated zest of half an orange 1 sheet gelatin 1 large egg yolk 4 ounces Amedei “Toscana Nut Brown” gianduja, chopped Whipped cream, for serving Hazelnuts, shelled, roasted, and lightly crushed, for serving Honey, for serving
Directions
In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
To serve, garnish cream with whipped cream, hazelnuts, and honey.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 02/13/2008 The presentation was beautiful for these.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 02/13/2008 The presentation was beautiful for these.
Martha Stewart Member
Rating: Unrated 02/13/2008
The presentation was beautiful for these.
Rating: Unrated
All Reviews for Gianduja Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gianduja Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
