Jump to content
Cruise Critic Community

Anyone have the Bitter and Blanc recipe?

wantocruisemore

By wantocruisemore,
in Carnival Cruise Lines

 Share

Recommended Posts

firstcruiseever

firstcruiseever

Posted
Posted

This is off of a CC thread. I already made it a few times and it turns out great! I used french bread instead of brioche, and it was very good :)

Bitter and Blanc

Serves 8

 

Ingredients / Quantity

 

For Vanilla Sauce:

Whole Milk / 6 ounces liquid

Sugar / 1 ounce (2 Tbsp)

Cornstarch / 1 Tbsp.

Egg yolks / 2 quantity

Vanilla Extract / 1 tsp.

 

For Pudding & Meringue Mixture:

 

 

PUDDING:

Brioche bread, crusts removed / 8 ounces

Egg yolk / 3 ounces

Sugar / 2 ounces (4 Tbsp)

Heavy cream / 5 ounces liquid

White chocolate / 8 ounces

Butter / 3 ounces (6 Tbsp)

 

MERINGUE:

Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)

Sugar / 1 1/2 ounces (3 Tbsp)

 

 

 

For Ganache:

 

Dark Chocolate / 6 ounces

Heavy Cream / 4 ounces liquid

 

 

For greasing :

Butter solids / 1-2 Tbsp to coat

Sugar / 1-2 tsp to coat

 

 

 

METHOD :

• For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).

• For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.

• For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.

• In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.

• In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.

• Add the cream-soaked bread, mix well.

• In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.

• Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.

Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.

 

NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same.

 

Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." I have a kitchen scale and weighed the eggs yolks and whites.

__________________

Link to comment
Share on other sites
RuthlessBoss

RuthlessBoss

Posted
Posted
This is off of a CC thread. I already made it a few times and it turns out great! I used french bread instead of brioche, and it was very good :)

Bitter and Blanc

Serves 8

 

Ingredients / Quantity

 

For Vanilla Sauce:

Whole Milk / 6 ounces liquid

Sugar / 1 ounce (2 Tbsp)

Cornstarch / 1 Tbsp.

Egg yolks / 2 quantity

Vanilla Extract / 1 tsp.

 

For Pudding & Meringue Mixture:

 

 

PUDDING:

Brioche bread, crusts removed / 8 ounces

Egg yolk / 3 ounces

Sugar / 2 ounces (4 Tbsp)

Heavy cream / 5 ounces liquid

White chocolate / 8 ounces

Butter / 3 ounces (6 Tbsp)

 

MERINGUE:

Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)

Sugar / 1 1/2 ounces (3 Tbsp)

 

 

 

For Ganache:

 

Dark Chocolate / 6 ounces

Heavy Cream / 4 ounces liquid

 

 

For greasing :

Butter solids / 1-2 Tbsp to coat

Sugar / 1-2 tsp to coat

 

 

 

METHOD :

• For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).

• For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.

• For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.

• In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.

• In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.

• Add the cream-soaked bread, mix well.

• In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.

• Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.

Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.

 

NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same.

 

Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." I have a kitchen scale and weighed the eggs yolks and whites.

__________________

 

It might be good, but too much work for me. My kitchen is closed:D

Link to comment
Share on other sites
2 cruzen

2 cruzen

Posted
Posted
I think I'll just order two on our next cruise ... making it is out of my pay grade ;)

 

My favorite Carnival dessert but that sounds like too much work. It makes for a good excuse to cruise again as well ;)

 

:D:D. Have to agree with both of these statements.

Link to comment
Share on other sites
legion3

legion3

Posted
Posted

My DW has made it several times and it has always been excellent. To her the biggest time consumer is making the brioche bread from scratch. She has purchase already made brioche and it tasted fine but she likes to make from scratch when at all possible.

 

No it is not a quick and easy dessert but it is a worth while time spent as I have met few who didn't like it. It certainly adds a unique element to entertaining.

 

Ps its wonderful cold the next morning for breakfast ;)

Link to comment
Share on other sites
legion3

legion3

Posted
Posted

:eek:

I'm excited to have this recipe! It's my favorite dessert and it wasn't offered on out cruise last week. :(

 

 

Sent from my iPhone using Tapatalk - now Free

:eek:

 

 

What ship and cruise was this? No bitter and blanc? Whats the point then of sailing on Carnival :cool:

Link to comment
Share on other sites
geovet

geovet

Posted
Posted

I have made it before and it took a long time to put together. I'm the only one that eats it in my house, so I would not do it again. If it was a special occasion and there were people to share with, it would be more worth the work. Enjoy!!! and happy Thanksgiving!!!

Link to comment
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now
 Share
Go to topic listing
  • Forum Jump
    • Categories
      • Welcome to Cruise Critic
      • New Cruisers
      • Cruise Lines “A – O”
      • Cruise Lines “P – Z”
      • River Cruising
      • ROLL CALLS
      • Cruise Critic News & Features
      • Digital Photography & Cruise Technology
      • Special Interest Cruising
      • Cruise Discussion Topics
      • UK Cruising
      • Australia & New Zealand Cruisers
      • Canadian Cruisers
      • North American Homeports
      • Ports of Call
      • Cruise Conversations
×
×
  • Create New...