CHOCOLATE GANACHE ICING
Makes 1½ cups
9 ounces bittersweet or semisweet chocolate , finely chopped
1 1 ⁄ 2 cups heavy cream
VANILLA BEAN CRÈME ANGLAISE
Makes 2 cups
4 large egg yolks
1 ⁄ 4 cup sugar 1 cup milk
3 ⁄ 4 cup heavy cream
Place chocolate in a medium bowl . Heat cream in a small saucepan until bubbles begin to appear around edges ( scalding ); pour over chocolate . Let stand 5 minutes , then stir until smooth . Set aside at room temperature until cool but pourable , stirring occasionally .
1 ⁄ 2 vanilla bean , split and scraped
Make an ice water bath : Fill a large bowl with cold water and ice ; set aside .
In a medium bowl , whisk together egg yolks and sugar until lightened in color , about 2 minutes . Place milk , heavy cream and vanilla bean and seed scrapings in a medium saucepan over medium heat . Bring to a simmer ; reduce heat to low . Whisk about 1 ⁄ 3 cup of the milk mixture into the egg yolk mixture to temper it . Return this mixture to the saucepan .
Cook crème anglaise over medium heat , stirring constantly with a wooden spoon , until the mixture thickens to the consistency of heavy cream . Discard vanilla bean , then strain the crème anglaise into a medium metal bowl . Place the bowl over the ice bath to chill until ready to serve . Store in an airtight plastic container , refrigerated , up to 4 days .
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