Quoting Michael Loo to Jim Weller <=-

Title: Chocolate Ice with Frangelico and Espresso Cream
4 tb Frangelico hazelnut liquor

That's the minimum I'd imagine for the stuff
to be detectable as hazelnut in four servings.

I haven't gotten around to trying any of these recipes yet but shall
be open as to amounts and experiment a bit when I do.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Gianduia Loaf with Custard Sauce
Categories: Italian, Desserts, Chocolate, Nuts, Alcohol
Yield: 12 Servings

FILLING:
12 oz Imported milk chocolate
(such as Lindt), chopped
1 c Unsalted butter
1/3 c Light corn syrup
1/2 c Chilled whipping cream
6 tb Frangelico
4 lg Egg yolks
2 tb Sugar
2 tb Water
1 c Very finely chopped toasted
Hazelnuts (about 4 ounces)
1/2 c Sour cream
GLAZE:
9 oz Bittersweet (not
Unsweetened) or semisweet
Chocolate, chopped
10 tb Unsalted butter
3 tb Light corn syrup
SAUCE:
2 c Half and half
1 Vanilla bean, split
Lengthwise
6 Egg yolks
6 tb Sugar
1 c Chilled whipping cream
1/4 c Frangelico
And
3 oz Imported milk chocolate
(such as Lindt), finely
Chopped
12 Husked toasted hazelnuts

Gianduia, a ground hazelnut and chocolate confection from the
Piedmont, inspired this spectacular terrine.

For Filling: Line 5 1/2- to 6-cup metal loaf pan with plastic
wrap, overlapping sides. Melt chocolate and butter with corn syrup
in heavy large saucepan over medium-low heat, stirring until
smooth. Cool to lukewarm, whisking occasionally.

Whisk 1/4 cup cream, 4 tablespoons Frangelico, yolks, sugar and 2
tablespoons water in small metal bowl. Set bowl over saucepan of
simmering water and whisk constantly until candy thermometer
registers 160°F., about 3 minutes. Remove from over water. Add
yolk mixture and remaining 2 tablespoons Frangelico to chocolate
mixture in pan; whisk until smooth. Mix in nuts. Chill until cool,
about 10 minutes. Using electric mixer, beat remaining 1/4 cup
cream with sour cream in large bowl to stiff peaks. Add chocolate
mixture and fold together. Pour filling into prepared pan; smooth
top. Cover and chill overnight.

For Glaze: Combine all ingredients in heavy medium saucepan. Stir
over low heat until melted. Cool to lukewarm. Pour 1/2 cup glaze
over filling in pan; shake pan gently to smooth top. Freeze until
glaze sets, about 20 minutes.

Line cookie sheet with foil. Lift loaf from pan. Turn loaf out
onto foil; peel off plastic. Whisk remaining glaze over low heat
until just spreadable. Pour all but 1/4 cup glaze over loaf.
Spread over top and sides with icing spatula, spreading glaze that
runs onto foil up sides of loaf to cover completely. Chill 1 hour.
(Can be prepared 2 days ahead. Cover and chill loaf and reserved
1/4 cup glaze separately.)

For Sauce: Bring half and half to simmer in heavy medium saucepan.
Scrape in seeds from vanilla bean; add bean. Whisk yolks and sugar
in medium bowl to blend. Whisk in hot half and half mixture.
Return mixture to saucepan and stir over medium-low heat until
custard thickens and leaves path on back of spoon when finger is
drawn across, about 5 minutes; do not boil. Strain into bowl. Mix
in cream and Frangelico. Cover and chill until cold. (Can be
prepared 2 days ahead.)

Melt milk chocolate in top of double boiler over simmering water,
stirring until smooth. Spoon all but 2 tablespoons melted
chocolate into parchment cone. Remove loaf from foil and transfer
to platter. Pipe chocolate lines crosswise atop loaf, spacing 1/8
inch apart. Dip 1 hazelnut halfway into chocolate in pan; place
atop center of loaf. Repeat with remaining nuts, spacing evenly
and forming line down center. (Can be prepared 3 days ahead;
refrigerate.)

Using long thin knife, cut loaf into 1/2-inch-thick slices, wiping
knife clean between cuts. Place slices on plate; surround with
sauce. Whisk reserved glaze over low heat until melted. Spoon into
parchment cone. Pipe Zs atop sauce.

Bon Appetit December 1991

MMMMM

Cheers

Jim


... The 1950s, a golden age when cigarettes were healthy.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)