Bitter Blanc dessert

[smurfette101]

I just got off the Triumph on November 17 and I fell in love with the bitter blanc dessert. Does anyone have the recipe?

[Snoozeman]

It is very good. I've also found it different from ship to ship and sometimes from sailing to sailing as it was a fairly new dessert from the George Blanc signature collection. IMHO-What it ended up being fleet wide is not as good as it was when it originally came out a year+ ago.

 

Too new for Carnival cookbook, but maybe someone has it.

[*Mach*]

I just got off the Triumph on November 17 and I fell in love with the bitter blanc dessert. Does anyone have the recipe?

 

Here ya' go...

 

Bitter & Blanc Chocolate Brioche Pudding

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.

 

 

 

 

 

Extracted from this thread:

 

http://boards.cruisecritic.com/showthread.php?p=7099806&highlight=Bitter+Blanc#post7099806

 

Hope this works...

[teanbean16]

Another fabulous dessert I will have to try in March:) :)

[alphakitty]

Bitter & Blanc is my favorite dessert!! :) DH didn't try it cause he said it didn't "sound" good. The bitter part threw him off LOL...it's dark chocolate...yummmmm!