Chilled Hazelnut Glacees with Apricot Sauce and Chocolate Drizzles
- Hazelnut Glacee:
- Vegetable spray
- 2 tablespoons confectioners' sugar
- 1 tablespoon dark corn syrup
- 2 tablespoons warm water
- 5 ounces hazelnuts, lightly toasted and cooled
- 4 tablespoons granulated sugar
- 3 large egg yolks*
- 2 tablespoons sweet Marsala wine
- 2 tablespoons hazelnut liqueur (recommended: Frangelico)
- 1/4 teaspoon pure vanilla extract
- 1 cup heavy cream, whipped
- Apricot Sauce:
- 2 cups chopped dried apricots
- 3 1/2 cups water
- 1 cup sugar
- 1/4 cup dark rum
- 2 tablespoons fresh lemon juice
- 3/4 cup heavy cream
- 1/2 cup sugar
- 4 tablespoons unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 3 tablespoons dark corn syrup
- 3/4 teaspoon pure vanilla extract
- Hazelnut Glacee:
Chocolate SauceHazelnut Glacee:
Prepare an ice bath and set aside. Spray 6 (1/2-cup) ramekins with vegetable spray and dust with the powdered sugar. Set aside.
Combine the corn syrup and water in a small bowl, and whisk until smooth.
Beat the cream and remaining 2 tablespoons of granulated sugar until soft peaks form. Set aside.
Combine the sugar syrup, egg yolks, Marsala, and Frangelico in a metal bowl. Place over a pot of boiling water and beat with an electric mixer until very thick and ribbons form. Remove from the heat and continue to beat until cool. Fold in the vanilla and whipped cream until just blended. Fold in the hazelnut paste. Divide the mixture among the prepared ramekins, cover with plastic wrap, and freeze for at least 3 hours or overnight.Apricot Sauce:
Combine the apricots, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
In batches, transfer to a blender and puree on high speed. Strain through a fine mesh strainer, pressing down with a spoon to extract as much liquid as possible. Add the rum and lemon juice, and stir to combine. Set aside.Chocolate Sauce:
Combine the cream, sugar, and butter in a small saucepan and bring to a simmer. Remove from the heat. Add the chocolate, and stir until smooth and melted. Add the corn syrup and vanilla, and stir until smooth. Cover to keep warm until ready to serve. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)
To serve, remove the ramekins from the freezer and place in the refrigerator for 30 minutes to soften. Drizzle about 1/3 cup of the apricot sauce across each of 6 dessert plates. Carefully unmold the glacees, drizzle with chocolate sauce, and serve.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003