Orange Sauce
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Cornstarch1.75 cups
Whole Milk (scalded)1 tsp
Pure Vanilla Extract1 tbsp
Cognac340 g
Bittersweet Chocolate1 tsp
Instant Coffee (powder)1 tbsp
Granulated Sugar1 cup
Heavy Cream (cold)Directions:
1
) Place the pan in the freezer
2
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick
3
Reduce to low speed and mix in the cornstarch
4
With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring)
5
Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream
6
The mixture will coat the spoon
7
Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest
8
Cover and chill
9
Serve with Dark Chocolate Terrine
10
Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides
11
(I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center
12
Place a large heatproof bowl over a pan of simmering water
13
Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula
14
As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt
15
Set the bowl aside for 15 minutes to cool
16
Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks
17
Fold the whites into the cooled chocolate mixture with a rubber spatula
18
Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks
19
Fold the cream carefully but thoroughly into the chocolate mixture
20
Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight
21
To serve, turn the terrine out of the mold and unwrap it
22
Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle
23
Sprinkle each serving lightly with orange zest and fleur de sel
24
Photograph by Johnny Miller