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Old July 27th, 2005, 10:37 AM
Bob Mann
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Default Desserts

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
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Old July 27th, 2005, 11:13 AM
Gail F.
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Default Re: Desserts

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.
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Old August 18th, 2005, 11:29 PM
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Join Date: Aug 2005
Posts: 25
Default Re: Desserts

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.

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Old August 19th, 2005, 08:40 AM
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Location: Atlanta
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Default Re: Desserts

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



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Old August 19th, 2005, 12:26 PM
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Default Re: Desserts

Isn't there a recipe/cuisine site on this website? Have you tried there?
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Old August 19th, 2005, 01:04 PM
Join Date: Mar 2005
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Default Re: Desserts

I had that same dessert on the Legend, we just returned August 17. Another dessert that was great was the flourless chocolate cake.
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Old November 2nd, 2006, 11:27 AM
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Send a message via Yahoo to 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
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Old November 2nd, 2006, 02:01 PM
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Posts: 215

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


* 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.

NCL Sea '04
Elation '05
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