Oh, hello there. Didn't expect to see me? Yes, this is the rarest of posts of TFimB. Not only is it on a Saturday (something I've only done once before), but it's also the second dessert post in a row! You see, a few days ago, I was invited to the New England Dessert Showcase to help run a booth with my friends at Just Add Cheese. They weren't planning on having any desserts, so I thought it would be nice to make something real quick and bring it along. This is the resulting dish! If you happen to be at the showcase today, be sure to find me and say hello!
The steps are the same making any ganache. Heat cream, pour over chocolate.
Spread into the pan.
Cheese and peach makes the next layer. I think I need a bigger bowl! This was for 5 pans though.
Now it's time to candy the habanero!
Boil in a simple syrup for about an hour.
Then take the beautiful glass slices and place them onto a pile of sugar.
So good! These had the texture of licorice with a lot of sweet-heat. The true habanero flavor came through strong.
I packaged these up to bring to the show.
So elegant, so tasty!
I wanted to post this recipe so that people at the show could look at it as they ate it, but I hope to update this post later today with some pics from the event! If you are there, make sure to say hi.
This recipe is for one pan of these and if you cut it right it makes 66 bites. I made 6 of these pans and had almost 500 bites at the event.
Bottom ganache Layer:
10 oz chocolate
½ stick butter
½ cup cocoa powder
1 cup cream
½ cup sugar
Mix chocolate and cocoa in a large bowl. Heat cream sugar and butter until at a simmer. pour over chocolate. Mix until smooth. A mixer will help break up cocoa chunks. Pour into greased pan and refrigerate.
1 cup cream
½ cup marscapone
½ cup cream cheese
½ cup sugar
3 tablespoons water
1.2 teaspoons gelatin
mix peach cream cheeses and sugar and blend until smooth. bring water to a boil. Add gelatin and whisk. Pour into cheese mixture and stir well. pour mixture over ganache layer.
Slice habaneros thinly into matchstick peices. Mix equal parts water and sugar. Bring to a light simmer. Add your habs and simmer away for an hour. fish them out with a fork and place on a pile of sugar. A strainer didn't seem to work in this situation. Mix and separate any stuck together pieces.