JOHNNY IUZZINI'S SIMPLE SYRUP
This simple syrup recipe from pastry chef Johnny Iuzzini's "Dessert FourPlay" is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.
Provided by Martha Stewart
Yield Makes about 2 1/2 cups
Number Of Ingredients 1
Steps:
- Bring sugar and 2 cups water to a boil in a saucepan over medium heat and cook, stirring, until sugar has dissolved. Let cool completely.
SIMPLE SYRUP FOR MIXED DRINKS
This recipe for simple syrup can be used to make a Frizzante Mojito, POMtini, Bloody Scary Cocktail, Tooth Decay Cocktail, Marthatini, Red Basil Mojito, or other drinks.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 1
Steps:
- Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely.
CRYSTALLIZED ROSE PETALS
This recipe for crystallized rose petals is from pastry chef Johnny Iuzzini's "Dessert FourPlay" and is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 6
Number Of Ingredients 3
Steps:
- Dip rose petals in simple syrup. Let excess drip off and transfer to a paper-towel-lined plate. Lightly dust rose petals with sugar to coat. Transfer rose petals to a baking sheet lined with a nonstick baking mat or parchment paper. Transfer baking sheet to a cold oven and let dry overnight. Rose petals may be kept in an airtight container for up to 1 week.
JOHNNY IUZZINI'S CHOCOLATE SOUP
Categories Chocolate Dessert Cocktail Party Valentine's Day Chill Engagement Party Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 on its own or 16 as part of a "fourplay"
Number Of Ingredients 11
Steps:
- For the Cocoa Puffs:
- Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
- For the Chocolate Soup (makes about 4 1/2 cups):
- Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
- Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
- Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.
- For the Devon Foam:
- Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.
- To Serve:
- Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
- Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.
PEAR GELéE
use this as a garnish for Chocolate-Pear Cake (page 98), but it would be delicious in the bottom of a glass of champagne.
Yield makes one 9 x 12-inch pan
Number Of Ingredients 5
Steps:
- Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)
- Put the water in a small bowl and sprinkle with the gelatin. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted.
- Combine the simple syrup and eau-de-vie in a large measuring cup. Add the gelatin and whisk for about 45 seconds. Whisk in the zest.
- Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.
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