| White Chocolate
Bavarian
with Thin Mint Crust
By Chef Michael Cordua and John McHervery of Americas/Churrasco’s
Crust:
1 box Thin Mint cookies
2 oz. butter
1. In a food processor, grind cookies until you have
a fine grind.
2. Add butter to cookie crumbs until combined.
3. Remove from processor and transfer to metal bowl.
Cover with plastic wrap and reserve.
Before making Bavarian, line bottom of 10-inch pie mold
with cookie crumbs. You may not need to use all crumbs. |
Bavarian:
1.5 pounds white chocolate
4 whole eggs
8 gelatin sheets
4 oz. brandy
1 qt. whipping cream
Directions:
1. Over a double boiler, melt chocolate in a metal bowl.
2. While chocolate is melting, whisk eggs in separate
bowl. Reserve.
3. Bloom gelatin in ice water until soft.
4. Whip cream very soft peaks. Reserve.
5. Combine bloomed gelatin with brandy. Heat together
to dissolve all gelatin. Reserve. |
To Assemble:
1. Whisk 1/4 of whipped cream into warm chocolate.
2. Whisk eggs into chocolate mixture.
3. Quickly whisk in warm gelatin mixture.
4. Fold in remaining whipped cream.
5. Pour Bavarian into pie pan, filling to the top.
6. Freeze Bavarian to set. Cut frozen and allow to thaw
before serving. |
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Coconut-Caramel Tart
By Chef Manuel Marini of Ben Taub Hospital
Ingredients
1 box of Lemon Pastry Creme Cookies
1 can of Nestle-La Lechera Dulce de Leche
l00 grams of shredded coconut
200 grams of sugar
2 eggs
Powdered sugar (optional)
A pie mold
Preparation
1. Crush cookies into small pieces.
2. Cover the bottom and sides of the pie mold with the crushed
cookies, spread the dulce de leche on top of the cookies.
3. In a bowl, mix the eggs, sugar, and coconut together and
place it on top of the dulce de leche.
4. Bake for 30 minutes at 350 degrees and cool.
*Optional dust with powdered sugar on top of pie after it
is cool. |
