Dark Chocolate Custards with White Chocolate Sauce and Berries

Dark Chocolate Custards with White Chocolate Sauce and Berries - as seen in Bon Appetit, April 2007

Makes 6


White Chocolate Sauce

10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract

Custards
Nonstick vegetable oil spray
Unsweetened cocoa powder
6 ounces bittersweet or semisweet chocolate, chopped
1 cup half and half
1 cup heavy whipping cream
2 tablespoons sugar
6 large egg yolks
2 tablespoons instant coffee dissolved in 1 1/2 tablespoons hot water
pinch of salt
1 teaspoon vanilla extract

whipped cream
1 cup raspberries or sliced strawberries


For White Chocolate Sauce:
Place white chocolate in medium bowl. Bring cream to boil in medium saucepan; pour over chocolate and whisk until smooth. Stir in vanilla. Chill sauce until cold, stirring occasionally, at least 4 hours.

Do ahead: Can be made 2 days ahead. Cover; chill.


For Custards:
Preheat oven to 350 F. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Dust each with cocoa. Place chocolate, half and half, cream, and sugar in large metal bowl set over pot of simmering water; stir until chocolate is smooth. Whisk egg yolks, coffee, and salt in medium bowl. Whisk 1 cup warm chocolate mixture into yolk mixture. Return to bowl of chocolate mixture still over simmering water. Stir 1 minute. Remove from over water; stir in vanilla.

Divide chocolate mixture among ramekins. Place ramekins in 13 x 9 x 2-inch metal baking pan. Pour enough hot water into pans to come halfway up sides of ramekins. Lay sheet of foil loosely over. Bake until centers are very softly set, about 30 minutes. Cool custards in water bath. Remove from water, cover, and chill until cold, about 5 hours.

Do ahead: Can be made 1 day ahead. Keep chilled.

Working with 1 ramekin at a time, run knife around edge to loosen. Invert custards onto plates. Spoon 1/4 cup white chocolate sauce around each. Garnish with whipped cream and berries.

Panna Cotta Parfaits with Raspberry Compote

Panna Cotta Parfaits with Raspberry Compote - as seen in Bon Appetit, June 2007

Prep: 20 minutes
Total: 3 1/2 hours (including chilling time)

Makes 6

* 1/4 cup water
* 1 1/4 teaspoons unflavored gelatin
* 2 cups whipping cream, divided
* 3/4 cup sugar, divided
* 1/4 cup sour cream
* 1 teaspoon vanilla extract
* 2 1/2-pint containers raspberries
* 1 1/2 teaspoons balsamic vinegar

Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.

Blueberry Bran Muffins

Blueberry Bran Muffins - as seen in Bon Appetit, June 2007

12 Large Muffins

Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 tablespoon coarse kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sour cream
1 cup sugar
1 cup vegetable oil
1 cup robust-flavored (dark) molasses
3 large eggs
6 cups wheat bran*
2 cups frozen blueberries (do not thaw)

Preheat oven to 350 F. Spray twelve 1-cup muffin cups with nonstick spray. Whisk flour, salt, baking powder, and baking soda in medium bowl. Whisk sour cream, sugar, oil, molasses, and eggs in a large bowl. Whisk in dry ingredients. Add wheat bran and stir until almost blended. Add frozen berries and stir until evenly distributed. Divide batter equally among prepared muffin cups, about 2/3 cup each.

Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer muffins to rack and cool completely.

Do ahead: Can be made 8 hours ahead. Let stand at room temperature.

*Available at natural foods stores.

Angel Lush

Angel Lush - from Publix recipes

Prep and Chill: 1 hour, 10 minutes

Makes: 12 servings

Ingredients:
- 1 cup frozen nondairy whipped topping
- 1 (4-serving) box vanilla instant pudding mix
- 1 (20 ounce) can crushed pineapple in juice (undrained)
- 1 (15 ounce) bakery round angel food cake
- 1 cup fresh mixed berries (such as strawberries, blueberries, or raspberries, rinsed)

Steps:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix, and pineapple. Gently stir in whipped topping.

2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers two times.

3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.