Recipes from the Utah Restaurant Association

Chocolate Paint Cup
3/4 cup semi-sweet molding chocolate

Start” High School Winner adapted from Lindsey Kinateder, 2004 Pro-Start Contestant

To prepare mold: Using scissors, cut a thin, plastic cup vertically down to the bottom of the cup. Then cut across the bottom, stopping at the other side. Bring the sides of cup together, overlapping the bottom. Use masking tape to hold together.

To complete chocolate cup: Melt the molding chocolate in a baine-marie over medium heat. Spoon melted chocolate into each mold, rolling to coat the sides with the chocolate. Place molds into the freezer for 5 minutes, no longer. Let the chilled cups come to room temperature. Remove tape and gently peel the plastic cup from the chocolate.

Mascarpone Mousse
3/4 cup heavy whipping cream
1 T granulated sugar
4 oz. mascarpone cheese
2 oz. cream cheese
1/8 teas. pure vanilla
3 T. powdered sugar
1/8 cup shattered pistachio glass
1/8 cup minced cherries
1/3 cup cherry sauce

To make mousse: In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form. Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.

Pistachio Glass and Sugar Paint Brush
1/3 cup water
1 cup granulated sugar
1 T. corn syrup
1 oz. chopped pistachios

To make glass: In a small saucepan bring water, sugar and corn syrup to boil, do not stir. When boiling point is reached, put the lid on and reduce the heat slightly. The steam will dissolve the sugar crystals. When steam is visible, remove lid and continue to boil until the mixture begins to turn a rich amber color on the outsides, about seven minutes. As the mxiture boils evenly, spread the chopped pistachios on a non-stick surface, such as a Silpat. When the color has been reached, pour about half of the liquid glass mixutre over the pistachios, spreading it to completely cover the nuts with a heat proofed rubber scraper. Immediately set the pan with remaining mxiture into a shallow ice bath to cool faster.

To make paintbrushes. After approximately tw minutes on the ice bath, use the heat proofed rubber scraper to draw thin brush-like strands onto the non-stick surface.

Tuille Palette with Chocolate Ganache Paint
1/8 cup melted clarified butter
1/8 cup granulated sugar
1/8 cup egg whites
1/8 cup flour
1/2 cup shaved burgundy chocolate
3 T. heaving whipping cream

To prepare the Tuille: Cream melted, clarified butter and sugar with a whisk in a small bowl. Add the egg white of one egg and slowly whisk in the flour. Using an acetate mold and a bent edge spatula, evenly spread a small layer onto a cold flat skillet. Place the skillet over medium low heat and cook until done in the center. When cooked through, carefully lift them off the skillet and onto a non-stick, heat-proofed plastic sheet until ready to serve.

To prepare ganache paint. Bring cream to boil. Pour heated cream over shaved chocolate in a separate bowl. Stir rapidly until mixutre is smooth. Set aside until ready to serve.

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