wantocruisemore Posted November 27, 2013 #1 Share Posted November 27, 2013 Want to fix something different tomorrow and we love this dessert. I can't find the recipe. Anyone have it? Link to comment Share on other sites More sharing options...
Ontario_Cruiser Posted November 27, 2013 #2 Share Posted November 27, 2013 Google is your friend. Post #93 http://boards.cruisecritic.com/showthread.php?p=7099806&highlight=Bitter+Blanc#post7099806 You may need to reduce the quantity somewhat... Link to comment Share on other sites More sharing options...
wantocruisemore Posted November 27, 2013 Author #3 Share Posted November 27, 2013 Thanks but there should be one somewhere that's geared for less people. I would be scared to try adjusting and I'm not thinking I will need that much, no matter how good. Link to comment Share on other sites More sharing options...
LadyDAC Posted November 27, 2013 #4 Share Posted November 27, 2013 Scroll down to post #98 in that thread and you will see a reduced version. Link to comment Share on other sites More sharing options...
firstcruiseever Posted November 27, 2013 #5 Share Posted November 27, 2013 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 More sharing options...
RuthlessBoss Posted November 27, 2013 #6 Share Posted November 27, 2013 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 More sharing options...
wantocruisemore Posted November 27, 2013 Author #7 Share Posted November 27, 2013 That is a lot of work, but I'm going to pick up ingredients and see if I have time. If not, save for Christmas. I'm thinking of doing a whiskey sauce for top though. Link to comment Share on other sites More sharing options...
CRUZBUDS Posted November 27, 2013 #8 Share Posted November 27, 2013 I think I'll just order two on our next cruise ... making it is out of my pay grade ;) Link to comment Share on other sites More sharing options...
tkportersat Posted November 27, 2013 #9 Share Posted November 27, 2013 My favorite Carnival dessert but that sounds like too much work. It makes for a good excuse to cruise again as well ;) Link to comment Share on other sites More sharing options...
2 cruzen Posted November 27, 2013 #10 Share Posted November 27, 2013 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 More sharing options...
Kim_KS Posted November 28, 2013 #11 Share Posted November 28, 2013 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 Link to comment Share on other sites More sharing options...
legion3 Posted November 28, 2013 #12 Share Posted November 28, 2013 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 More sharing options...
legion3 Posted November 28, 2013 #13 Share Posted November 28, 2013 :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 More sharing options...
golfadj Posted November 28, 2013 #14 Share Posted November 28, 2013 Way to much work. Will wait and have it on next cruise. Link to comment Share on other sites More sharing options...
geovet Posted November 28, 2013 #15 Share Posted November 28, 2013 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 More sharing options...
champagne123 Posted November 28, 2013 #16 Share Posted November 28, 2013 YIKES. I agree. Way too much work for a dessert. Link to comment Share on other sites More sharing options...
Kim_KS Posted November 28, 2013 #17 Share Posted November 28, 2013 :eek::eek: What ship and cruise was this? No bitter and blanc? Whats the point then of sailing on Carnival :cool: My thoughts exactly! :) It was the 6-day Sunshine. Sent from my iPhone using Tapatalk - now Free Link to comment Share on other sites More sharing options...
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