The Ardent Epicure

An Ode to the Pleasures of Food

Black Onyx Cocoa Ice Cream in Baklava Cups

I is once again time for the 5 Star Foodie group to get together and put a unique
spin on our monthly challenge. And for this months challenge, we are going Greek!
More specificly we are doing Greek Mezedes which are small dishes, or little bites
typically served at gatherings. But instead of going with the more common
savory bites, I brought mini dessert bites :)

So I chose a popular Greek sweet treat Baklava, and for the twist I chose to do little
open faced cups of baklava and a rich luscious ice cream that includes the flavors 
of the baklava, along with some Black Onyx Cocoa for an ultra chocolaty experience.

As always out 5 Star event is being hosted by the wonderful and talented Natasha
of 5 Star Foodie and the amazing Lazaro of Lazaro Cooks...

The Black Onyx is a Dutch Cocoa powder that I got at a little local spice shop "Savory",
they have several unique and fun organic goodies to choose from and for anyone
that is not local they also have online goodies. As you can see, this ultra alkalized 
cocoa powder is nearly black, if fact the photo looks considerably lighter than it is.

What you will need:
For the ice cream
1 1/2 cups half and half
1 1/2 cups heavy cream
3 extra-large egg yolks
2 tablespoons black onyx cocoa
8 ounces quality dark chocolate of at least 60% cocoa
1/8 teaspoon almond extract
1/8 teaspoon cloves, ground
1/4 teaspoon cinnamon, ground
Ice cream machine

For the baklava syrup
1/2 cup raw sugar
3/4 cup water

For the baklava
6 sheets phyllo, defrosted
1/2 cup butter, melted
6 ounces almonds, ground
1/2 teaspoon cinnamon, ground
1/8 teaspoon cloves, ground
8-10 mini ovenproof baking cups or mini muffin tins
Note: you can do these mini or larger for traditional sized ice cream scoop

Let's get cooking:

For the syrup
Begin by preparin your syrup. Place water and sugar in a heavy sauce pan and bring
to a boil. Reduce heat to medium and continue to simmer, stirring constantly until 
you have reached a syrup like consistency, about 5 minutes or so.

For the baklava cups
Starting with the phyllo, brush each sheet with melted butter then tear or section
into smaller pieces. Line the bottom and up the sides of each cup with your phyllo
making sure each cup has 6 sheets deep.

Place nuts in a small food processor and grind until semi-fine. Place nuts in
a mixing bowl, add spices tossing to incorporate. Add syrup and mix 
until fully incorporated.

Layer the inside of your phyllo prepared cups with the nut mixture. Bake
in a pre-heated oven at 350 (F) for just a few minutes until golden.

For the ice cream
Melt chocolate in a double boiler over low heat until melted.

Whisk eggs almond extract and  sugar, also heating in a double boiler continuing 
whisk until sugar has melted. Slowly add warm half and half, while continuing to whisk. 
to whisk. Then slowly add heavy cream doing the same. Now add melted chocolate
and spices, continue to whisk until you achieve a custard consistency.

Strain custard through a mesh sieve into a large bowl. Chill in refrigerator for 
at least 2 hours or so to overnight. 

Place fully chilled custard mixture into an ice cream machine per manufacturers instruction. 
Place a mini scoop of soft serve style ice cream over room temperature baklava cups.

*Note: It is best to serve the ice cream straight from the machine. If using a 
pre-frozen ice cream, alow it to sit for several minutes at room temperature first. 

makes 8-10 mini servings

Alisha~Magic of Spice

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