Häagen-Dazs
Vanilla Mudslide Pie with
Crème Anglaise and Blood Orange Sauce
By Executive
Chefs Piero Biondi, Whats Cooking – CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Made
with:
Häagen-Dazs Vanilla Mudslide Pie
Serves
1
Ingredients:
1 Slice of Vanilla Häagen-Dazs Mudslide Pie
Crème
Anglaise Ingredients:
(Yield: Approximately 1/2 cup)
3 Egg Yolks
1 1/2 oz. Sugar
1 cup Heavy Cream
1/2 Vanilla Bean
Procedure:
Prepare an ice bath in a medium size bowl. In a medium
bowl, whisk together egg yolks and sugar. Place cream
in heavy bottom saucepan. Cut vanilla bean in half lengthwise,
scrape out the seeds and add the seeds and the bean to
the cream. Scald cream over medium high heat. Slowly whisk
scalded cream into egg mixture. Return mixture to saucepan
and cook over medium heat until mixture coats back of
spoon. Strain sauce into a mixing bowl, set in the ice
bath. Stir occasionally until cool.
Candied
Blood Orange Slices Ingredients:
(Yield: 3)
16 oz. Sugar
1 cup Water
2 – 3 Blood Oranges (sliced thin)
Procedure:
Combine sugar and water in a saucepan and bring to a boil,
cooking until sugar is completely dissolved. Arrange orange
slices in a single layer in a large shallow pan and pour
sugar syrup over to cover. Set aside 1 hr. Remove orange
slices and place on parchment lined sheet pan. Reserve
syrup for another use. Bake orange slices in preheated
150 degree oven for approximately 3 1/2 hours, or until
crisp and translucent.
Blood
Orange Syrup Ingredients:
(Yield: Approximately 5 oz.)
8 oz. Blood Orange Juice
4 tbls. Reserved Syrup (from oranges or 3 tbls. of sugar)
Procedure:
Take reserved syrup from previous step and combine with
8 oz. Blood Orange Juice. Place ingredients in a small
non-reactive saucepan and reduce by 1/2 or until it is
of a syrup consistency.
Garnish:
Candied Blood Oranges, Crème Anglaise, Berry Sauce,
Chocolate Grand Marnier Stick(s).
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