cheekytxgirl Posted March 12, 2010 #51 Share Posted March 12, 2010 Reading all of this is making me (even more) sooo excited to go on my first cruise on Sunday! Usually hubs and I order different things (app, entree, dessert) so that we can share and try everything without over-indulging. I imagine we will do the same on the cruise. Off Topic: is it possible to become addicted to cruising when you haven't done it yet? I find myself 'shopping' for future cruises already -- and we haven't even taken the first one. LOL Link to comment Share on other sites More sharing options...
astropilot Posted March 12, 2010 #52 Share Posted March 12, 2010 Bitter and blanc is infinitely better than the warm chocolate melting cake. :D But seriously, had the WCMC on the first day, took one bite, and thought I was gonna throw up if I ate any more. WAY too rich. The bitter and blanc was amazing. And I just might have to make it sometime soon. No flames here. I agree 100% with you. Biter and Blanc is the best Link to comment Share on other sites More sharing options...
Rare crewsweeper Posted March 12, 2010 #53 Share Posted March 12, 2010 DW cancelled our first reservation to the Great Art Steakhouse because the Grand Mariner souffle was the dessert in the MDR that night :D. I like the old fashion apple pie and the BnB as first dessert choices too. Our first night dessert is always WCMC. And we usually order "one for the table" every night. My issue is the inconsistency of the cake. Needs to be soft like a souffle inside and a little thicker than hot fudge sauce in the very center. When over cooked you definitely need the ice cream dumped into the ramkin. When undercooked it's still a great chocolate pudding. Link to comment Share on other sites More sharing options...
michelle1836 Posted March 12, 2010 #54 Share Posted March 12, 2010 I had the WCMC and I love chocolate but found it too rich. I ended up having 3 ice creams just to off set the sweetness. I could never finish it. I will have to try the B and B this summer Link to comment Share on other sites More sharing options...
robwhite61 Posted March 12, 2010 #55 Share Posted March 12, 2010 is it possible to become addicted to cruising when you haven't done it yet? I find myself 'shopping' for future cruises already -- and we haven't even taken the first one. LOL Definitely. We wondered the same thing in 2008. We go on our third one in December. The only thing holding us back from cruising more is money. Link to comment Share on other sites More sharing options...
mrstrod Posted March 12, 2010 #56 Share Posted March 12, 2010 Just curious... If you get full on dinner can you ask you MDR server for dessert to go? Link to comment Share on other sites More sharing options...
SummerXU Posted March 12, 2010 #57 Share Posted March 12, 2010 Love, love, love the B&B! It's the dessert I look forward to the most. I tried the Grand Marnier Souffle for the first time on my last cruise and it is my second favorite. Cake is absolutely my favorite food by far (not just favorite dessert...favorite food in general) and I could eat it for every meal of every day, but WCMC isn't even cake. It's hot fudge! Link to comment Share on other sites More sharing options...
Calker Posted March 12, 2010 #58 Share Posted March 12, 2010 Neither my husband nor I enjoy the WMC. We have tried it on a few occasions, but just can't get past the "uncooked" taste. Now - the apple strudel from the bakery/coffee shop is a totally different matter! Link to comment Share on other sites More sharing options...
TigerStar Posted March 12, 2010 #59 Share Posted March 12, 2010 Do I ever want to ask about the caloric values of these deserts? Link to comment Share on other sites More sharing options...
Snowball Posted March 12, 2010 #60 Share Posted March 12, 2010 I completely agree - Bitter & Blanc totally kicks WCMC's butt!!! It is my favorite dessert on Carnival. Link to comment Share on other sites More sharing options...
Rare mizLORInj Posted March 12, 2010 #61 Share Posted March 12, 2010 WCMC is raw cake batter in the middle. yuck. I did find one at the buffet that was just cooked (no runny batter in the middle) and it was quite good. I do love a good chocolate cake, but I like cake baked, not raw and runny. The $2.25 per slice chocolate cake in the coffee shop on the ship is excellent! Link to comment Share on other sites More sharing options...
sanmarcosman Posted March 12, 2010 #62 Share Posted March 12, 2010 Just curious... If you get full on dinner can you ask you MDR server for dessert to go? As soon as the wait staff are done singing and dancing they'll get right on that. Seriously, the room service chocolate cake is scrumptious, you might want to try that in your cabin.:) Link to comment Share on other sites More sharing options...
silverado44 Posted March 12, 2010 #63 Share Posted March 12, 2010 Neither my husband nor I enjoy the WMC. We have tried it on a few occasions, but just can't get past the "uncooked" taste. Now - the apple strudel from the bakery/coffee shop is a totally different matter! I almost forgot about the apple strudel from the Splendor coffee shop, EXCELLENT!!! Link to comment Share on other sites More sharing options...
bobbyleduck Posted March 12, 2010 #64 Share Posted March 12, 2010 B&B is great, so is the Grand Marnier Souffle. I wish either or both were available nightly as an alternate. Is the Grand Marnier Souffle available in the MDR on Spirit? If so, how often? Happy cruising to all! Bob Link to comment Share on other sites More sharing options...
Barbluvstocruz Posted March 12, 2010 #65 Share Posted March 12, 2010 I'm a dessert nut and completely missed B & B a couple weeks ago on the Freedom. Will keep an eye out for it on the Legend in June. :D Link to comment Share on other sites More sharing options...
poobears Posted March 12, 2010 #66 Share Posted March 12, 2010 I didn't like the WCMC or the B&B. :mad: Link to comment Share on other sites More sharing options...
dan40 Posted March 12, 2010 #67 Share Posted March 12, 2010 On alternate nights I order 2 scoops of vanilla ice cream with chocolate syrup, or a cheese plate. Some nights, NO dessert. Dull, dull, dull!:o The wife on the other hand has the philosophy that, "Life is uncertain, eat dessert FIRST!":D She also has a t-shirt that says, "Gimme all your chocolate and nobody gets hurt!":eek::D Link to comment Share on other sites More sharing options...
ahaltom2007 Posted March 12, 2010 #68 Share Posted March 12, 2010 My mom and I tried this at Christmas and it turned out real close to the original. Some tweaks are advised. Try using 1tsp of cornstarch instead of 1Tbs. As is made the sauce thick which we thinned by adding either more Whole milk or cream (by then we were on our 2nd bottle of wine). Also do not cook as long as it says. The chocolate on the bottom got a little dry so use the same rules that you would when cooking chocolate cake. We also used the Brioche. 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. Link to comment Share on other sites More sharing options...
bcs819 Posted March 12, 2010 #69 Share Posted March 12, 2010 B&B is great, so is the Grand Marnier Souffle. I wish either or both were available nightly as an alternate. Grand Marnier Souffle rocks. Every cruise I have one in the DR and they put a cover over a plate with three more of them. I eat them for breakfast as the ship pulls back in to the home port. Yum. Link to comment Share on other sites More sharing options...
kelz66 Posted March 12, 2010 #70 Share Posted March 12, 2010 Bitter and blanc is infinitely better than the warm chocolate melting cake. :D . I agree100% Link to comment Share on other sites More sharing options...
sarafs Posted March 12, 2010 #71 Share Posted March 12, 2010 Love B & B:) Does anyone know if they have it on the Conquest? Link to comment Share on other sites More sharing options...
MizzCard Posted March 12, 2010 #72 Share Posted March 12, 2010 Not a fan of the WCMC either. My favorite is the Creme Brulee. :D Link to comment Share on other sites More sharing options...
GlendaleCruiser Posted March 12, 2010 #73 Share Posted March 12, 2010 Love B & B:) Does anyone know if they have it on the Conquest? Yes, they do! Link to comment Share on other sites More sharing options...
GlendaleCruiser Posted March 12, 2010 #74 Share Posted March 12, 2010 WCMC is raw cake batter in the middle. yuck. I did find one at the buffet that was just cooked (no runny batter in the middle) and it was quite good. I do love a good chocolate cake, but I like cake baked, not raw and runny. Actually, it is not uncooked cake. I detest cake batter and gag when people eat cookie dough in any form other than DONE. It is similar to a bundt cake recipe where you put batter in a pan, then a layer of ganache, then a layer of cake batter. The center is never supposed to harden. It's similar to the "molten lava" cake at Chili's, too. If you got one that was cooked all the way through, it was overdone. I've had them before and sent them back. Link to comment Share on other sites More sharing options...
GaNavy Posted March 12, 2010 #75 Share Posted March 12, 2010 I completely agree - Bitter & Blanc totally kicks WCMC's butt!!! It is my favorite dessert on Carnival. I'd go for B&B and the Grand Marnier souffle as best in the MDR. But I do like WCMC too, like to give it a try every cruise. BUT.... the BEST chocolate dessert on Carnival is the chocolate sampler in the supper club/steakhouse - four little hints of heaven that you will never forget. My sister still gasps every time I mention them. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.