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Chilled Hazelnut Glacees with Apricot Sauce and Chocolate Drizzles (Emeril Lagasse) Recipe

Chilled Hazelnut Glacees with Apricot Sauce and Chocolate Drizzles (Emeril Lagasse) Recipe

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Chilled Hazelnut Glacees with Apricot Sauce and Chocolate Drizzles (Emeril Lagasse)

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Ingredients:

Serving

vegetable spray
2 tbsp confectioners' sugar
1 tbsp dark corn syrup
2 tbsp warm water
5 oz hazelnuts, lightly toasted and cooled
4 tbsp granulated sugar
3 large egg yolks
2 tbsp sweet marsala wine
2 tbsp hazelnut liqueur (recommended: frangelico)
1/4 tsp pure vanilla extract
1 cup heavy cream , whipped
2 cups chopped dried apricots
3 1/2 cups water
1 cup sugar
1/4 cup dark rum
2 tbsp fresh lemon juice
3/4 cup heavy cream
1/2 cup sugar
4 tbsp unsalted butter
4 oz unsweetened chocolate, chopped
3 tbsp dark corn syrup
3/4 tsp pure vanilla extract

Directions:

Apricot Sauce:
Chocolate Sauce
Hazelnut Glacee:
Prepare an ice bath and set aside. Spray 6 (1/2-cup) ramekins with vegetable spray and dust with the powdered sugar. Set aside.
Combine the corn syrup and water in a small bowl, and whisk until smooth.
Blend the hazelnuts and 2 tablespoons of the sugar into a paste in a food processor or blender. Set aside.
Beat the cream and remaining 2 tablespoons of granulated sugar until soft peaks form. Set aside.
Combine the sugar syrup, egg yolks, Marsala, and Frangelico in a metal bowl. Place over a pot of boiling water and beat with an electric mixer until very thick and ribbons form. Remove from the heat and continue to beat until cool. Fold in the vanilla and whipped cream until just blended. Fold in the hazelnut paste. Divide the mixture among the prepared ramekins, cover with plastic wrap, and freeze for at least 3 hours or overnight.
Apricot Sauce:
Combine the apricots, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
In batches, transfer to a blender and puree on high speed. Strain through a fine mesh strainer, pressing down with a spoon to extract as much liquid as possible. Add the rum and lemon juice, and stir to combine. Set aside.
Chocolate Sauce:
Combine the cream, sugar, and butter in a small saucepan and bring to a simmer. Remove from the heat. Add the chocolate, and stir until smooth and melted. Add the corn syrup and vanilla, and stir until smooth. Cover to keep warm until ready to serve. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)
To serve, remove the ramekins from the freezer and place in the refrigerator for 30 minutes to soften. Drizzle about 1/3 cup of the apricot sauce across each of 6 dessert plates. Carefully unmold the glacees, drizzle with chocolate sauce, and serve.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	797.88 Kcal (3341 kJ)
Calories from fat	424.44 Kcal
		% Daily Value*
Total Fat	47.16g	73%
Cholesterol	161.62mg	54%
Sodium	94.82mg	4%
Potassium	959.73mg	20%
Total Carbs	93.8g	31%
Sugars	77.14g	309%
Dietary Fiber	8.8g	35%
Protein	11.18g	22%
Vitamin C	4.2mg	7%
Vitamin A	0.1mg	3%
Iron	3.8mg	21%
Calcium	117.4mg	12%

Amount Per 100 g
Calories	212.39 Kcal (889 kJ)
Calories from fat	112.98 Kcal
		% Daily Value*
Total Fat	12.55g	73%
Cholesterol	43.02mg	54%
Sodium	25.24mg	4%
Potassium	255.48mg	20%
Total Carbs	24.97g	31%
Sugars	20.53g	309%
Dietary Fiber	2.34g	35%
Protein	2.98g	22%
Vitamin C	1.1mg	7%
Iron	1mg	21%
Calcium	31.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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