Yield: 3 cups
|1 cup||Cocoa, unsweetened; sifted|
|2 tablespoons||Orange zest; in thin strips|
|1 cup||Orange juice; fresh|
|4 \N||Egg yolks; large, beaten|
|½ cup||Orange marmalade|
|½ teaspoon||Grand Marnier; or to taste|
In a dry 3 quart heavy saucepancook ¼ cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stir with a fork until melted completely and deep golden brown. Remove pan from heat and dip briefly in a bowl of ice water to stop cooking. Caramel will harden.
Cool pan about 5 min and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until well blended and keep mixture warm. In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In the bowl of an electric mixer beat egg yolks with remaining ¾ cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140 F. Cook custard, stirring (do not let boil), 4 minutes more and remove pan from the heat. Cool custard completely and freeze in an ice cream maker. May be made 1 week ahead.
SAUCE: In a dry 1 quart heavy saucepan cook sugar, undisturbed, over moderate heat until it begins to melt and continue to cook, stirring with a fork, until melted completely and golden. Remove pan from the heat and cool. While caramel is cooling, in a small saucepan of boiling water blanch zest 15 seconds and drain. Return caramel to moderate heat and add orange juice and zest, whisking until caramel is melted completely. Whisk in preserves or marmalade until combined well. Remove from heat and stir in liqueur. Makes about 1½ cups.
Source: Gourmet Sept 1994 Typed by: Sharon Verrall Submitted By SHARON VERRALL On 03-01-95