Recipe - Chilled Orange Cappuccino Cream W Grated Choc

KAREN PHILLIPS CBTX40A
4 cup Heavy cream
4 tablespoon Cornstarch
1 One half cup Halfandhalf
4 tablespoon Instant espresso powder
6 Egg yolks
2 tablespoon Grand Marnier
2 Eggs
One half ounce Chunk semisweet chocolate;
finely grated
One half cup Granulated sugar

EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2qt
saucepan, electric mixer with paddle, and balloon whip, rubber spatula,
whisk, instantread test thermometer, 2 stainless steel bowls (1 large),
pastry bag, 8 8oz coffee cups

Heat 1 One half cups of heavy cream and the halfandhalf in a 2 1/2qt saucepan
over mediumhigh heat. Bring to a boil. While the cream is heating, combine
the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the
bowl of an electric mixer fitted with a paddle. Beat the mixture on high
for 2 minutes, scrape down the sides of the bowl, and continue mixing on
high until the mixture is slightly thickened, about 1 One half to 2 minutes. (At
this point the cream should be boiling. If not, adjust the mixer speed to
low and continue to mix until the cream boils. If his is not done, the eggs
will develop undesirable lumps.) Pour the boiling cream into the beaten egg
mixture and whisk to combine. Return to the saucepan and heat over
mediumhigh heat, whisking constantly, until the cream reaches a
temperature of 180 degrees, about 5 to 6 minutes. Remove from the heat and
transfer to a stainless steel bowl. Cool the espressocustard mixture in an
icewater bath to a temperature for 40 to 45 degrees, about 20 to 25
minutes.

Continued

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip