Chocolate Mousse
Genevieve Ko
867 ratings with an average rating of 4 out of 5 stars
867
20 minutes, plus overnight chilling
Advertisement
Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1½-quart soufflé dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil. Stir in rice and cook for 15 minutes. Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender. Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
To make the custard, in a medium saucepan, over medium-low heat, combine the remaining ¾ cup milk, the cardamom pods and the cream. Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and ⅓ cup of the sugar. When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly. Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and ¼ cup water and bring to a boil. Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade. Immediately pour into the soufflé dish, swirling to make sure the caramel coats about ¾ of the height of the dish.
Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated soufflé dish. Fill a large roasting pan halfway with very hot tap water, and place the soufflé dish in the roasting pan. Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan. Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly. Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
To serve, place the soufflé dish in a large bowl filled with enough boiling water to come halfway up the side of the soufflé dish. Let stand for 20 minutes, dry the bottom of the soufflé dish, then run a knife around the edge of the custard and turn it out onto a platter. (It will stick and not look picture perfect.) Serve with a spoon.
I think this would be much better w/o the cinnamon, and maybe w/o the cardamom, but with vanilla extract (and perhaps some grated orange zest) instead.
I made it with vanilla, vanilla bean, and lemon zest (no cardamom), and it was delicious. Orange zest would work, too. A great recipe.
I think this recipe calls for too much cardamom. The taste was a little overpowering.
I followed the advice to leave out cardamom and replace it with vanilla, but that left me with essentially a huge upside-down crème brûlée with Arborio rice in it (not bad, but nothing special) and a soggy sugar top (well, not really but i did find myself missing the crispiness of torched sugar). If I try this again I will do the cardamom.
I love love cardamom, this was delish!
i like a hint of nutmeg with custard
When I drained the milk from the cooked rice, I retained 3/4 cup to use in the next step. I also used a total of 1 and a half teaspoon of ground cardamom in the recipe which seemed perfect. I used 1 teaspoon in the rice cooking portion and a half teaspoon in the the addition of milk and cream. The cardamom was not overpowering and allowed the lemon zest to shine through. Using 2 teaspoons of cardamom pods for steeping in the milk/cream addition seems excessive. This dessert is delicious!
I love love cardamom, this was delish!
I made multiple times with cardamom. Delicious! Strong flavors are perfect after a spicy Mexican dinner.
I think cardamom is too strong a spice for this recipe. It completely overpowers the other ingredients. Concur with adding vanilla instead.
I followed the advice to leave out cardamom and replace it with vanilla, but that left me with essentially a huge upside-down crème brûlée with Arborio rice in it (not bad, but nothing special) and a soggy sugar top (well, not really but i did find myself missing the crispiness of torched sugar). If I try this again I will do the cardamom.
i like a hint of nutmeg with custard
I think this recipe calls for too much cardamom. The taste was a little overpowering.
Would this be possible in a springform pan?
I think this would be much better w/o the cinnamon, and maybe w/o the cardamom, but with vanilla extract (and perhaps some grated orange zest) instead.
I made it with vanilla, vanilla bean, and lemon zest (no cardamom), and it was delicious. Orange zest would work, too. A great recipe.
Advertisement