As fans of the internationally acclaimed television series Downton Abbey are very aware of, the American release of season three is underway and there is really no better way to celebrate than enjoying the food of the era when the show takes place. So as you get ready to venture back into the abbey for another season, settle down with some wonderful authentic Edwardian cuisine.
As fans of chocolate are well aware of, the finest confection of this ilk hails from Europe. It might be Belgium. It might be France. Regardless of where the cocoa beans end-up, the European's just simply have a way of making the best chocolate in the world. This was even the case during the Victorian and Edwardian era's and though chocolate was used sparingly due to it's cost, if there was an elegant dinner party being presented at any of the abbey's it is a sure bet is that chocolate would be included somewhere on the menu.
This dish is prepared pretty much in the same way as it was during the Edwardian era. Of course they didn't have ice cream machines back then, everything was done by hand. With this recipe we are using a pure dark chocolate with an 80% cocoa index. It can be found at most locations which sell chocolate, however, it is not cheap. This is a special dessert for a special occassion.
If you are a chocolate fan, this may very well be your ultimate treat. For a full how-to slideshow on making Edwardian Chocolate Frozen Creme, go to the free Facebook page called The Food of Downton Abbey.
Ingredients needed to make Edwardian Chocolate Frozen Creme:
- 8 oz. dark chocolate with a cocoa index of 80%, chopped
- 9 egg yolks
- 1 cup dark brown sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy cream (unwhipped whipping cream)
- 1/4 tsp. salt
- 1 Tbs. vanilla
Steps:
- Place the chocolate into a heavy saucepan over low heat (or a double-boiler) and let melt. Make sure the heat is on is low!
- In a large bowl whisk the egg yolks and brown sugar until pale.
- In a medium saucepan over medium heat, add the milk and cream and bring to the point where it just begins to simmer. Whisk in the salt and the vanilla.
- Lower the heat to lower and slowly whisk in the egg mixture. Continue whisking until the mixture has thickened (the whisk will leave trails).
- Strain the mixture through a fine sieve into a bowl and discard any solids left in the sieve.
- Slowly whisk the melted chocolate into the egg mixture.
- Cover the bowl and chill 2 hours.
- Pour the mixture into an ice cream machine and churn 20 minutes.
- Serve the ice cream or if you want it more solid, freeze until ready to serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."
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