Cappuccino Malt Float

* Exported from MasterCook II *

Cappuccino Malt Float

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Beverages
Chocolate Company

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Cappuccino Ice Cream-----
2 Cups Heavy Cream
2 Cups Half And Half
2/3 Cup Granulated Sugar -- divided
1/3 Cup Espresso Beans -- freshly ground
2 Cinnamon Sticks -- broken in half
2 Tablespoons Unsweetened Cocoa Powder -- (alkalized)
8 Large Egg Yolks
1 Pinch Salt
1 Teaspoon Vanilla Extract
-----Assembly-----
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
4 Cups Milk
1/2 Cup Malt Powder
1 Cup Chocolate Syrup -- (fx. Fox's U-Bet)
-----Garnish-----
Chocolate Shavings
Dark Chocolate Espresso Beans

Make the cappuccino ice cream:

1. In a medium saucepan, heat the cream, half-and-half, 1/3 cup of
the granulated sugar, espresso, and cinnamon over medium heat,
stirring constantly, until the sugar is dissolved. Increase the
heat to high and bring the mixture to a gentle boil. Place the
cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot
cream mixture to the cocoa and stir well to form a smooth paste.
Return the cocoa powder mixture to the saucepan and whisk until
smooth. Remove the saucepan from the heat, cover, and allow to
infuse for 10 minutes.

2. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup
sugar, and salt until blended.

3. Strain the hot cream mixture through a cheesecloth-lined sieve
into a medium, heavy saucepan. Bring the mixture to a gentle boil.
Remove the saucepan from the heat. Gradually whisk about 1
cup of the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2 to
4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine-meshed sieve into a stainless steel bowl. Place the bowl over
a larger bowl of ice water and stir the custard for 5 to 10
minutes, or until cool. Stir in the vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the
custard with plastic wrap and refrigerate for at least 6 hours, or
overnight until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer's instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Assemble the cappuccino malt floats:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
with the wire whip attachment, set at medium-high speed, beat
the cream, sugar, and vanilla until it forms slightly stiff peaks.
Fill a pastry bag fitted with a star tip (such as Ateco #6) with
the cream and refrigerate until ready to use.

2. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and
1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream.
Blend at high speed for 45 seconds, until the mixture is smooth.
Pour the malt mixture into a tall 16-ounce glass.

3. Place a scoop of cappuccino ice cream on the side of the glass.
Pipe a large rosette of whipped cream next to the ice cream.
Garnish the malt float with chocolate shavings and a chocolate
espresso bean. Repeat this assembly to make 3 more malt floats.
Serve immediately.

4 servings.

PREPARATION: 1 hour plus chilling and freezing times. Allow the
ice cream to freeze overnight.

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