Place this ganache in a bowl over an ice bath until firm enough to roll. Pour hot cream over chocolate and mix until chocolate melts thoroughly. Meanwhile, chop chocolate into small and equal pieces. When whites reach soft-peak stage, fold them into mixture until well incorporated. Meanwhile, add dry ingredients to mixture and mix well. Using Oster ® Hand Mixer, begin to whip egg whites with the remaining sugar. Whip egg yolks with half of the sugar until ribbon stage is reached. Once chocolate/butter mixture has completely melted, remove from heat. Meanwhile, sift all-purpose flour and almond flour. Chop chocolate and butter into small and equal-sized pieces.Put monkfish on top of risotto and drizzle clam sauce all over.Put 1 cup risotto in center of each plate.Coat monkfish with Parmesan bread crumbs and lay in pan.
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