Thursday, April 11, 2013

Lock-n-Load Dairy Delight

Lock-n-Load Dairy Delight
by Willie Simmons

Pignoli Brittle:
(adapted from Art Smith's recipe in Back to the Table)
1 cup sugar
1/2 cup water
1/3 cup light corn syrup
8 ounces pignoli nuts (pine nuts), roasted in the oven at 300 until golden brown
1 teaspoon vanilla extract
1 teaspoon baking soda

Place the first 3 ingredients in a deep saucepan and attach the candy thermometer to the pan. Turn the heat to medium high and let the mixture come to 325 degrees. While waiting, butter a rimmed baking sheet. It takes about 10 minutes for the candy to come to 325 degrees. When it does, remove from
the heat, add the rest of the ingredients to the saucepan and stir. Quickly pour the hot brittle onto the buttered rimmed baking sheet. Art Smith recommends using two forks to pull the brittle to the edges of the pan and this was a great tip. Cool completely.

Sandra's aunt is well known for her peanut brittle. She recommends making peanut brittle on days when the humidity is low. Since she lives in Houston, that's a tough day to find! I chose a day that was warm and dry and the brittle turned out just fine. You can make this brittle up to two weeks before making the dessert.

2 cups milk 
3 teaspoons vanilla
6 egg yolks, room temperature
5 Tablespoons sugar

In a saucepan, combine the milk and vanilla and bring to a boil over medium heat. Remove from the heat.

In a bowl, beat the egg yolks. Add the sugar, a little at a time.

Reheat the milk mixture to a simmer. Add the mixture to the egg yolks and sugar very gradually, while whisking constantly. Heat over low heat until the candy thermometer registers 170. If you heat this mixture for too long, the custard will curdle, so beware! Remove from the heat, pour the custard into pretty glass dishes or glasses and let cool completely.

Charlie Don't Surf Mascarpone Mousse:
8 ounces mascarpone cheese
4 ounces Lock-n-Load Java Charlie Don't Surf coffee, brewed strong
8 ounces heavy whipping cream

Mix the mascarpone cheese and coffee until completely combined. Set aside. Whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone and coffee mixture.

To assemble:
Top the cooled custard with the mousse. Break some triangular shards of the brittle and arrange them in a striking way in the dish.

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