Crème Anglaise; Dairy-Free Chocolate Mousse - Cuisinart SBC-1000C Instruction Booklet

Crème Anglaise
You can use as is for a sauce, or freeze it into ice cream.
Makes about 4 cups (1 L) sauce (5 cups [1.25 L] ice cream)
2 cups (500 mL) whole milk
2 cups (500 mL) heavy cream
1 cup (250 mL) granulated sugar, divided
pinch table salt
1 whole vanilla bean, halved and seeds scraped
(pod saved for another use or discarded)
5 large egg yolks
1½ teaspoons (7 mL) pure vanilla extract
1. Put the milk, cream, half of the sugar, salt and scraped vanilla
seeds into the blender jar. Cover and blend on speed 1 for
about 30 seconds. Set timer for 8 minutes and temperature
on High, stirring every few minutes.
2. While mixture is heating, put the yolks, remaining sugar and
extract into a bowl and whisk until light and thickened.
Reserve.
3. Once time expires the mixture should be hot and foamy but
not boiling; if not add some more time, turn to blend on
speed 1. With the unit on, gradually add yolk mixture through
the lid opening in the cover.
4. Once all the yolk mixture has been added and thoroughly
blended, set timer for 20 minutes and temperature on
Medium. While mixture is heating, it is necessary to Stir every
few minutes.
5. Sauce is done when it can coat the back of the spoon – the
mixture must NOT boil or the yolks will over cook. You will be
able to tell when it's done – the mixture leaves a thickened
coating on the inside of the jar. Also, the mixture should not
go beyond 185°F (85°C).
6. Pour the mixture through a fine mesh strainer. Bring to room
temperature. Cover and chill for at least 2 hours or overnight.
Use as is for a crème anglaise or freeze into ice cream by
following the instructions for your ice cream maker.
Nutritional information per serving (based on ½ cup [125 mL] ice cream):
Calories 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g •
chol. 165mg • sod. 50mg • calc. 87mg • fiber 0g
Nutritional information per serving (based on 2 tablespoons
[30 mL] sauce):
Calories 38 (62% from fat) • carb. 3g • pro. 0g • fat 3g • sat. fat 2g •
chol. 22mg • sod. 8mg • calc. 13mg • fiber 0g

Dairy-Free Chocolate Mousse

This rich chocolate mousse is so good, you won't miss a thing!
Makes ten ½-cup (125 mL) servings
1 cup (250 mL) soy milk
12 ounces (340 g) semi-sweet chocolate
(roughly chopped) or chocolate chips
¹∕ ³ cup (75 mL) granulated sugar
½ tablespoon (7 mL) pure vanilla extract
1 package silken tofu (14 to 16 ounces),
drained and cut into 1-inch (2.5 cm) cubes
1. Put the soy milk into the blender jar. Cover and Set timer for
12 minutes and temperature on Medium, stirring occasionally.
2. Once milk comes just to a boil, turn unit off and add the
chocolate, sugar and vanilla. Blend on speed 1 until
homogenous.
3. With unit still running, remove the measuring cup from the
blender lid and add the tofu cubes through the lid opening
with the unit on speed 1.
4. Blend until smooth, scraping down sides if necessary, about
1 minute.
5. Pour mousse into individual custard cups. Tap custard cups
on the counter to remove any air bubbles. Wrap with plastic
and refrigerate for at least 2 hours before serving.
Nutritional information per serving:
Calories 222 (42% from fat) • carb. 31g • pro. 4g • fat 11g • sat. fat 6g
• chol. 0mg • sod. 151mg • calc. 27mg • fiber 2g
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