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Hello!

I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Copy of Valentine's Day 2019: Fudge Blitz Milkshake

Copy of Valentine's Day 2019: Fudge Blitz Milkshake

 Friends Gathering

Fudge Blitz Milkshake

Surprise your friends with Fudge Blitz Milkshakes after your Valentines, Galentine’s, or friendship supper. I love serving milkshakes after an elegant meal to shake up the status quo. Serve with paper straws and long iced tea spoons for a let’s continue the conversation dessert.

 

Makes 1 serving

11/3 cups (300 g) Original Custard, frozen

½ cup (120 g) Fudge Sauce, cold, plus more to drizzle

1 ounce (28 g) 75% dark chocolate wafers (Michel Cluizel preferred)

Fresh Whipped Cream

1. Blend together the Original Custard, ½ cup (120 g) of the Fudge Sauce, and the chocolate wafers in a high-powered blender and serve in a tall glass.

2. Top with the whipped cream and drizzle with the fudge sauce.

Original Custard

Makes 12 servings

Scant 2 cups (440 ml/450 g)
heavy cream

Scant 2 cups (440 ml/450 g)
whole milk

½ cup (100 g) plus 3 tablespoons organic granulated cane sugar

1 whole vanilla bean, scraped seeds and pod

8 large pasture-raised egg yolks
(150 g)

Pinch of Maldon sea salt flakes

 

 

1. Place the cream, milk, ½ cup (100 g) of the sugar, and the vanilla bean with seeds scraped in a medium, heavy-bottomed saucepan over medium-high heat. Bring to a scald (just before it boils). Turn off the heat and allow the vanilla to infuse the liquid for 1 hour.

2. Return the milk mixture to a scald. Meanwhile, place the egg yolks and remaining 3 tablespoons sugar in a bowl and whisk until the yolks are pale and the sugar is dissolved.

3. Ladle 1 cup (240 ml) of the hot milk into the yolk mixture, whisking, to temper the eggs without scrambling them. Carefully whisk the tempered egg mixture into the remaining hot milk.

4. Gently cook the ice cream over low heat, using a nonstick heatproof spatula to stir slowly in constant figure eights. This will ensure that you continuously scrape the entire bottom of the pot so that the egg yolks do not curdle. Cook the mixture to 180°F (82°C) and the custard coats the back of a spoon without dripping, then immediately pour the mixture into a bowl set over a bowl of ice to cool rapidly.

5. Once your ice cream has reached room temperature in the ice bath, place the mixture in a container in the fridge overnight to allow the custard to settle and gel.

6. The next day, whisk the mixture and strain it through a fine-mesh strainer, using a ladle to push everything through.

7. Whisk in a pinch of salt and spin according to the manufacturer’s directions for your ice cream machine.

8. Store in a container in the freezer to firm further.

 

 

Fudge Sauce

Makes 5 cups (1.3 kg)

21/4 cups + 1 tablespoon
(580 ml/600 g) heavy cream

¾ cup + 1 tablespoon (195 ml/200 g) whole milk

¾ cup (160 g) packed light brown sugar

½ cup (60 g) extra brut cocoa powder

2 tablespoons + 2 teaspoons organic corn syrup

8½ ounces (240 g) 70% dark chocolate wafers (Michel Cluizel preferred)

5½ ounces (160 g) milk chocolate wafers (Michel Cluizel preferred)

3 tablespoons (40 g) organic unsalted butter

 

1. Combine the cream, milk, sugar, cocoa powder, and corn syrup in a medium saucepan. Whisk well to combine.

2. Bring the mixture to a boil over medium heat and cook, whisking, for 10 minutes. This mixture is viscous and can easily burn on the bottom, so watch it carefully.

3. After 10 minutes, remove the sauce from the heat and whisk in the chocolate wafers and butter.

4. Transfer the sauce to a tall, narrow container and emulsify, using an immersion stick blender fully submerged so as to not allow in air bubbles.

5. Allow the sauce to cool and then store in the fridge until ready to use.

Variations

Add spices to this sauce to change up the flavor. Licorice powder, cinnamon, and cardamom work well.

 

Fresh Whipped Cream

 

Makes 1½ cups (225 g)

Scant 1 cup (220 ml/225 g) organic full-fat heavy cream

1 tablespoon granulated cane sugar

½ teaspoon pure vanilla extract

1. Combine all the ingredients in a cold, stainless-steel bowl and whisk by hand until soft peaks form.

2. Store the soft cream in the fridge until ready to serve.

Variation

Elderflower Cream: Add ½ cup (115 g) crème fraîche to the heavy cream before whipping. Whip to soft peaks and fold in 1½ tablespoons St-Germain elderflower liqueur.

 

Recipe from Clean Enough: Get Back to Basics and Leave Room for Dessert © Katzie Guy-Hamilton, 2019. Photography © Brian Kennedy, 2019. Reprinted by permission of the publisher, The Experiment.  Available wherever books are sold. experimentpublishing.com

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