* Exported from MasterCook *
Modern Spicy Curry Coconut Chocolate Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons granulated sugar
2 Tablespoons water
1 Tablespoon peeled and minced fresh ginger
1/2 teaspoon mild curry powder
1/16 teaspoon red pepper flakes
3/4 cup coconut milk -- stir together the thick cream and thinner milk before measuring
1 pinch kosher salt -- tiny pinch
3 ounces milk chocolate -- chopped
In a small, heavy saucepan, combine the sugar and water and bring to a
boil over medium-high heat. Stir in the ginger, curry powder, and red
pepper flakes. Remove from the heat and let sit for 30 minutes, gently
pressing on the ginger with the back a spoon a few times. Stir in the
coconut milk and salt, return to medium heat, and bring to a gentle
simmer, stirring often to dissolve the syrup on the sides of the pan.
Put the chocolate in a medium heatproof bowl and set a fine-mesh sieve
over it. Strain the coconut milk mixture through the sieve into the
chocolate. Leave undisturbed for about 1 minute to melt the chocolate,
then start whisking in small circles in the center of the bowl, widening
your whisking toward the outer edges of the bowl as the sauce becomes
glossy and smooth. Taste and add a touch more sugar to balance the spices
if needed. Serve warm at room temperature.
Makes about 1 cup (4 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 2 weeks or freeze
for up to 2 months. If making the sauce ahead, very gently reheat it in a
saucepan to loosen it up, adding 2 to 3 teaspoons very hot water if needed
to thin it out.
Quick Change: add 1 green or white cardamom pod, crushed, to the sugar
syrup with the other spices.
AuthorNote: My inspiration for this sauce is the delicious Naga chocolate
bar made by the Vosges Haut Chocolat, which pairs curry spices and coconut
with milk chocolate. I have upped the ante here by adding fresh ginger and
a slightly spicy glow from red pepper flakes. I like serving this sauce
over rice pudding, coconut cream pie, or on crepes filled with sauteed
bananas. Of course, it's also divine on Abby Dodge's delectable coconut
Bundt cake on page 248.
Cuisine:
"Indian"
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 251 Calories; 17g Fat (58.7%
calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 492 0 0 0 27122
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