smurfette101 Posted November 21, 2007 #1 Share Posted November 21, 2007 I just got off the Triumph on November 17 and I fell in love with the bitter blanc dessert. Does anyone have the recipe? Link to comment Share on other sites More sharing options...
Snoozeman Posted November 21, 2007 #2 Share Posted November 21, 2007 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. Link to comment Share on other sites More sharing options...
*Mach* Posted November 21, 2007 #3 Share Posted November 21, 2007 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... Link to comment Share on other sites More sharing options...
teanbean16 Posted November 21, 2007 #4 Share Posted November 21, 2007 Another fabulous dessert I will have to try in March:) :) Link to comment Share on other sites More sharing options...
alphakitty Posted November 21, 2007 #5 Share Posted November 21, 2007 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! Link to comment Share on other sites More sharing options...
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