Desserts

Hi
I just returned from a Cruise on the Legend ship. One night for dessert we had something called Bitter & Blanc. It was a yellow cake (I believe) with a small amout of Choclate in the bottom of the dish. The waiter poured a white cream on the dessert when he brought it out. It was absoutly great. I would love to get the receipe. If someone could please let me know where to get it or how to make it I would be greatfull.

Thanks Bob Mann

Hi Bob,
I was on the Legend in June and I did not have that but it sounds yummy, I was however wondering how did the Legend handle the rough waters, I am looking to book another cruise on this ship, as I like going out of N.Y.
Gail

[jennygal]

Wow! Good to see your post. I've been on these boards the last few weeks trying to find this exact recipe. Please let me know if you find it.

jennya_leever@msn.com

[Dorothy]

It might be one of the recipes in the Carnival recipe book you can buy either onboard or at the Carnival website.

dorothy

Isn't there a recipe/cuisine site on this website? Have you tried there?

[Tsscooby]

I had that same dessert on the Legend, we just returned August 17. Another dessert that was great was the flourless chocolate cake.

[alanlevien]

I am looking for the same recipe as well, Just got back from Carnival, Celebration. It was so good I teared up a little

[astros fan]

Here is the ship size recipe....I am guessing it will need to be reduced...


Bitter & Blanc Chocolate Brioche pudding





Portions :700

Ingredients Quantity

Egg yolk 15 lb
Sugar 10 lb
Brioche bread 36 no. ( 9 four inch pans)
Heavy cream 14 ea
White chocolate 40 lbs
Butter 15 lbs

Meringue :
Egg whites 12 lb
Sugar 8 lb

For Vanilla sauce :
Milk 6 ltr
Sugar 1 kg
Corn flour 300 gms
Egg yolks 40 ea
Vanilla extract few drops

For greasing :
Butter solids 4 lbs
Sugar 6 lb

Ganache 8 lb


METHOD :

* For Vanilla sauce, boil milk & sugar, cream yolks & cornflour & whisk in the milk,add vanilla extract & cook on slow heat till it reaches a coating consistency. Strain
* Remove the sides of the brioche bread, cut into dices & soak in cream.
* Melt the chocolate with butter & keep aside.
* In a mixing bowl, cream sugar & yolk, add the melted chocolate on slow speed.
* Add the bread & cream, mix well.
* In a separate bowl, prepare meringue & fold into the bread mixture.
* Grease the soufflé cup, put one spoon of ganache on the base, portion out the pudding mixture, keep aside.
* Bake in the evening at 180 f for 45 mins. Remove, dust with powdered sugar & serve with vanilla sauce.