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The April '98
Recipe of the Month
The '98 World Tour
Heading west from Italy where we made some fabulous Terminus last month, we've taken the train to Spain.
Spain is a wonderful romantic area featuring sweeping plateau and rocky coastlines. In addition to its scenic landscapes and rich and tumultuous history, Spain offers a diverse cuisine that is vibrant, delicious and healthy. The following comes from "The Complete Spanish Cookbook" by Jacki Passmore.
One or two more countries to go in Europe before we head off to other parts of the world.
Have an interesting foreign recipe that uses chocolate? "Send it in. We'll squeeze it into our travel itinerary."
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Ingredients
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Directions
Beat the egg yolks with the sugar until fluffy. Add the corn starch milk and vanilla and heat gently in a double boiler until slightly thickened, stirring constantly. Finely grate the rind of one orange and add to the custard along with the chocolate. Continue to heat gently, stirring constantly until the chocolate has completely melted. Remove from heat. Stir in the butter and let cool to room temperature. Whip the egg whites until stiff and glossy and fold into the mousse. Spoon into 6 tall dessert glasses and chill. Use a vegetable peeler to peel thin rinds off the other orange and slice into very fine shreds. Boil with 2 tablespoons sugar and 2 tablespoons water until crystallized, about 5 minutes. Remove and separate with a fork and dry on a rack. Top each mousse with a swirl of cream and garnish with the crystallized orange rind. |
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| '98 Recipes | |
| March '98 Recipe | Tiramisu |
| February '98 Recipe | Walnut Sacher Torte |
| January '98 Recipe | Chocolate Zucchini Bread |