5 oz 61 % chocolate, chopped
1 3/4 oz 34% chocolate, chopped
3 1/2 Tbsp light corn syrup
2 Tbsp pure cranberry juice
1 cup heavy cream
2 Tbsp unsalted butter
For the assembly:
1 prepared 9-inch tart shell
For the gelée: Sprinkle the gelatin over 3 tablespoons of the cranberry juice, let stand for 3 to 5 minutes.
Combine the remaining juice, the sugar and cranberry sauce in a medium saucepan over medium-high heat, and bring to a boil. Whisk to break down the jelly. Remove the pan from the heat, and stir the gelatin into the hot liquid. Pour the gelée in the prepared tart shell, filling about a fourth of it, and refrigerate the tart for about 30 minutes to let the gelée set.
For the ganache: Place both chocolates and the corn syrup in a medium bowl.
Bring the juice and cream to a boil in a small saucepan over medium-high heat. Pour the liquid over the chocolate and whisk until the chocolate is melted and the mixture is smooth. When the mixture gets close to body temperature, stir in the butter until it is well incorporated and the ganache is smooth and shiny.
Pour the ganache over the set gelée in the tart shell, filling it completely. Refrigerate the tart to let the ganache set, about 30 minutes and serve.
3. Warm Pear Soufflé (Serves 6-8)
"Pear is another ingredient that I love to use during the fall, because it so versatile. I also love this dish during the fall because it can be warm and comforting when the weather starts to get cool, but it's still light and flavorful."
Unsalted butter, room temperature
6 pears, canned, drained, puréed
4 egg yolks
80 grams sugar for yolks
25 grams pear-flavored liqueur
10 egg whites, room temperature
1/2 lemon, juiced
120 grams sugar for egg whites
Preheat the oven to 350°F. Butter the inside of the ramekins using a pastry brush and chill them for 15 minutes. Brush them again with the butter and coat the insides with sugar. Pour out any excess sugar and reserve the ramekins in the refrigerator.
Combine the pear purée, egg yolks, sugar and pear liqueur in a blender and blend for several minutes to emulsify. Place the pear mixture in a medium-sized bowl.
Place the whites into the bowl of an electric mixer fitted with the whip attachment and whip on slow speed. When the whites are foamy, add the lemon juice and whisk on medium speed until they form soft peaks.
Add the sugar and whisk on slow speed until the meringue forms stiff peaks. Fold one scoop of the meringue into the pear mixture. Gently fold in the rest of the meringue.
Fill a pastry bag fitted with a large round tip with the soufflé mixture (optional). Fill each mold 3/4 full. Using the thumb, wipe the edge of the mold to remove any excess soufflé mixture and the sugar and butter from the rim. Bake the soufflés in the oven for 8 minutes for a moist center, and 10 minutes for a firmer center. Remove the soufflés from the oven and serve immediately.
4. Sweet Potato Chocolate Tart (Serves 8-10)
"Sweet potatoes are usually thought of as savory foods or used as side dishes, so I wanted to really highlight the sweet potato and show how you can use this ingredient in a new way. Adding the layer of dark chocolate to this tart really makes this an elegant and special dessert while staying true to seasonal flavors."
For the tart base:
1 frozen puff pastry (14 oz), thawed
For the sweet potato filling:
2 medium sweet potatoes
2 Tbsp unsalted butter