RECIPE TITLE "Cassis Sticks"
Author: Recipes from Dessert Circus : Extraordinary Desserts You Can Make at Home
... more great recipes by Jacques Torres on our GREAT CHEFS page!
makes 18 Pieces ---easy
Kris and I really have an appreciation for Champagne, We try to bring its festivity to any occasion. I think the subtle flavor of cassis really complements the taste of Champagne. This is a very fast and easy way to add a simple touch of elegance to any dinner party or brunch.
2/3 cup (5.3 ounces / 150 grams) water
Generous 1/3 cup (2.5 ounces / 75 grams) granulated sugar
1 cup (5.3 ounces / 150 grams) frozen whole cassis
Combine the water and sugar in a nonreactive medium-size saucepan and place over high heat. Bring to a boil and add the cassis. Stir gently to combine and remove from the heat. Pour the mixture into a 5 X 9-Inch loaf pan or a rectangular shallow dish about the same size; it should make a layer about 1/2 inch thick. Place in the freezer until solid, about 2 hours. (At this stage, the mixture can be stored in the freezer, well wrapped in plastic wrap, for up to three weeks.)
To unmold, dip the pan in hot water for about 5 seconds. Run a sharp paring knife around the edges to loosen the sides of the frozen mixture from the pan. Center a small cutting board over the pan and flip over the board and pan at the same time so the pan Is on top. Lift the pan. If the pan does not come off, you will need to dip it in water again. Use a serrated knife to cut the frozen mixture into 1/2-inch-wide strips about 3 inches long (or to fit in the glass you are using). Place one cassis stick in each glass and add Champagne. As the cassis sticks melt, they add a delightful fruity flavor to the champagne.
If you can't find cassis, use fresh blueberries.
Dessert Circus. Copyright © by Jacques Torres. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Dessert Circus : Extraordinary Desserts You Can Make at Home
pastry of Jacques Torres makes me happy! 'Enthusiastic,' 'exuberant,' and
'passionate' are words too mild to describe this dedicated professional
completely devoted to his trade. His thorough training in the classics gives
him the sure hands needed to experiment and express himself in fanciful
and delightful dessert creations. You will love this book. -Jacques Pepin
Out of my hundreds of pastry and cooking books, Jacques Torres' Dessert
Circus will be at the top of my shelf. I tried many of his recipes, and
they all worked like miracles. Bravo! -Andre Soltner
Finally Jacques is sharing his remarkable recipes with all cooks -- amateurs
and professionals alike. I have a tremendous amount of respect for his work,
and it is with great admiration and awe that I recommend Dessert Circus.
I am sure it will be used and appreciated for years to come. -Mesnier
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