Chocolate Timbales Recipes

Steps:

• Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
• Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

Steps:

• Place the milk and cocoa in a saucepan and stir until the milk is boiling, use a whisk to mix them. Remove from the heat after its completely mixed inches.
• Beat the egg yolks with the vanilla and sugar until the mixture is pale and smooth, Gradually add the mixture to the chocolate saucepan and simmer it on a medium heat, do not boil the mixture but mix it frequently with the whisk, when the mixture has thickened dissolve the gelatin into 3 tbsp of hot water then mix it into the milk mixture quickly and whisk it again. Place the mix in the fridge until its partially set.
• Whisk the egg whites until they hold soft peaks and then fold them into the milk mixture with a wooden spoon gently. Pour the mixture into individual moulds and chill until set, To get them out of the moulds run them under hot water for a few seconds and tap them out.

Steps:

• Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.
• Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.
• Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally.
• Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds.
• Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.
• While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.
• Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes.
• Invert the molded pastina timbale onto warmed individual serving plates, and serve.
• Preheat oven to 400 degrees F.
• In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.

Steps:

• Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
• Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
• Cover with foil and bake until the custards reach a temperature of 150 degrees F.
• Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.

Steps:

• In a food processor, mix sweet potatoes with coriander, lime juice, salt and pepper.
• Blend in one egg white at a time.
• Pour in cream and blend until well combined.
• Divide mixture equally among 6 well buttered 1/2 cup ramekins or custard cups.
• Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes.
• Cover with foil, using the tip of a knife make a few small vents.
• Bake in 350 degree oven for about 40 minutes or until tester inserted in centre of a timbale comes out clean.
• Let stand for 2 or 3 minutes, run knife around edge of each timbale and turn out onto warmed plates.
• If desired, garnish each timbale with a dollop of sour cream and a spring of coriander.
• Serve as a side dish or as part of a vegetarian meal.