SHELDON LANDWEHR'S RECIPES

Ingredients1-3/4 lbs semi-sweet dark chocolate
1-1/2 pts heavy cream
4-1/4 oz sugar
3 oz butter
1 oz Grand Marnier
fresh mint
orange segments
1 egg
1-1/2 egg yolks
1 dash vanilla

InstructionsTo make the chocolate terrine, bring one pint of heavy cream, 2-1/4 oz sugar, and butter to a boil in a heavy sauce pot. Remove from stove and allow to co ol for 5 minutes. Add chocolate and stir until fully melted. Finish with Grand Marnier.

Line a small loaf pan with plastic wrap so no air lies between the wrap and the pan. Pour chocolate mixture into loaf pan and cool.

To make the creme Anglaise, break the egg into 1 tbsp cream. Add egg yolks, rest of cream, 2 oz sugar, and vanilla. Cook in a double boiler until mixture lightly coats the back of a spoon. Cool immediately by placing pot in an ice bath.

Put sauce on plates. Place slic es of terrine on the sauce, garnish with mint and orange segments.

From The Assembly, New York City
(Desserts Index)
(Return to Sheldon Landwehr home page)

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Espresso Flan

serves 8

Ingredients3 eggs
2 egg yolks
5 tbsp sugar
2 tbsp Kahlua
1 tsp rum
1 pinch cinnamon
3 tbsp heavy cream

InstructionsPreheat o ven to 350 degrees. butter 8 small bain marie molds and place in a pan of boiling water. The water should come 2/3 up the side of the molds.

Mix all the ingredients well, and pour into molds. Cook for 50 minutes until each flan is firm to the touch. Remove from heat and let stand until cool.

From Restaurant Dano, New York City
(Desserts Index)
(Return to Sheldon Landwehr home page)

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Strawberry Souffle

serves 8

Ingredients5 pts strawberries, rinsed and hulled
1/2 cup Grenadine syrup
3 oz white chocolate
2 tbsp unsalted butter
1/2 cup water
5 egg yolks
1 cup sugar
1 cup plus 2 tbsp egg whites

InstructionsPuree strawberries in blender with grenadine. Reduce mixture by half over medium heat, then cool. Stir often to prevent burning. Reduced puree should yield 2 to 3 cups.

Grease 8 souflee d ishes lightly with butter, then coat lightly with sugar and set aside.

Place white chocolate, butter, and strawberry puree in a metal bowl over simmering water until butter and chocolate are melted. Set aside.

In mixing bowl, combine egg yolks and 1/2 cup water and whisk at high speed until volume has increased by 4 times. Add strawberry mixture and set aside. Whip egg whites and sugar until soft peaks form, then fold in egg yolk mixture evenly and rapidly.

Ladle mixture into souffle d ishes, scraping off any excess batter to make even tops. Bake at 375 degrees for 7 minutes. Sprinkle with powdered sugar and serve immediately with whipped cream.

From The Quilted Giraffe, New York City
(Desserts Index)
(Return to Sheldon Landwehr home page)

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Tiramisu

serves 8 or more

Ingredients5 egg yolks
1/4 cups sugar
1-1/4 c ups marscapone cheese
1 cup heavy cream
3/4 cup freshly made espresso coffee
6-9 double ladyfingers or Champagne biscuits
1/4 cup cocoa powder

InstructionsBeat egg yolks and sugar until thickened and a light lemon color. Add marscapone and beat until thoroughly blended.

Whip cream, and fold into the mixture.
Dip ladyfingers into espresso and arrange the on a serving dish (about 9-1/2" x 13- 1/2" x 2"). Pour in cheese and cream mixture, smooth the top.

Put cocoa in a small sieve and dust evenly over the top. Refrigerate.

From Minetta Tavern, New York City
(Desserts Index)
(Return to Sheldon Landwehr home page)