Recipes by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Photography by David L. Reamer
LAYERED HAZELNUT MOUSSE BAR
(*Prepare two shallow hotel pans with 1 ½ sheet parchment lying horizontally so it drapes up the side*)
CHOCOLATE/FUEILLETINE BASE
5 cups chocolate
2 oz butter
½ cup Nutella
3 ½ cups fueilletine
In a double boiler, melt chocolate, butter and Nutella.
Let cool to room temp, then fold in fueilletine.
Spread evenly in two prepared hotel pans.
Let set in freezer before adding next layer of mousse.
DARK CHOCOLATE MOUSSE
10 ½ gelatin sheets – bloom in ice cold water
38.5 oz andoa chocolate (chopped)
Pinch Maldon salt
31.5 oz milk
63 oz heavy cream (whipped to medium peak)
Bloom gelatin in ice water for 10 minutes.
Put chopped chocolate and salt in large bowl.
Bring milk to a boil and turn off heat.
Squeeze excess water out of gelatin and add to steaming milk.
Stir until dissolved.
Pour hot milk mixture over chocolate to melt.
Let sit for one minute before stirring together.
Let cool to 86 degrees then fold in whipped cream.
Use whisk if there are any cream chunks.
Spread evenly on top of crunch base in hotel pans.
Let set in freezer before adding next layer of mousse.
HAZELNUT CHOCOLATE MOUSSE
10 ½ gelatin sheet – bloom in ice cold water
1 ¾ cup heavy cream
1 ¾ cup milk
¼ cup sugar
7 4-oz egg yolks
60 1 hazelnut milk chocolate (cut off)
6 ¼ cups heavy cream (whipped)
Bloom gelatin for 10 minutes.
Heat cream, milk, and sugar to boil.
Turn off heat and temper in eggs.
Stir in gelatin to hot cream and then pour over chocolate to melt.
Let cool to 90 degrees then fold in whipped cream.
Spread evenly on top of dark chocolate mousse layer.
Using a bench scraper, make sure the top is flat.
Let set in freezer before cutting.
SPICED CRÈME ANGLAISE
2 ½ cups cream
1 ½ cups milk
3 cinnamon sticks
3 star anise
6 cardamom pods
1 tsp cloves
¼ whole nutmeg (grated)
¾ cup sugar
Pinch salt
6 egg yolks
Heat cream, milk, spices, sugar and salt to a boil.
Turn off heat and let steep for 5 minutes.
Return to a boil and temper in eggs returning to stove on very low heat.
Using a rubber spatula continually scraping bottom to prevent burning.
Cook until nape` or about 3 minutes.
Cool completely with spices still in.
Strain once cooled.
SESAME BARK
1 cup andoa chocolate
4 tbsp mixed sesame seeds
2 tbsp cocoa nibs (chopped)
2 tsp Maldon salt
Set aside 6 pieces of andoa and chop very fine.
Over a double boiler, melt chocolate completely.
Remove bowl and cool down chocolate to 115-118 degrees, then add the chopped chocolate, stirring occasionally.
Continue to cool until it reaches 86 degrees.
Very carefully heat up to 89 degrees.
Spread mixture flat onto silicone mat.
While still warm, sprinkle sesame seeds and Maldon salt over.
Cool completely and break into shards.
CANDIED HAZELNUTS
2 cups hazelnuts
1 ½ cup sugar
1 cup water
Combine sugar and water in pot and put over medium high heat. When sugar is dissolved, add in the hazelnuts and stir. Cook for 15-20 minutes, stirring occasionally. Strain hazelnuts from the excess liquid and cool.
