1110 TwentyFirst St.
Washington, D.C. 20036
202-293-7191
Pastry Chef - Gianluigi Dellaccio
Peach Marmellade with
Vanilla Whipped Cream and
Peach Moscato Zabaglione
Cream
Ingredients:
(For the Peach Marmellade)
1) 10 ½ oz. Peaches
2) 10 ½ oz. Sugar
(For the Peach Moscato Zabaglione
Cream)
1) 3 ½ oz. Egg Yolks
2) 7 oz. Peach Sauce
3) 3 ½ oz. Moscato
4) 3 ½ oz. Heavy Cream
5) 1/8 oz. Lemon Juice
6) 3 ½ oz. Whipping Cream
7) ½ Vanilla Bean (scrapings of
insides of beans)
(Vanilla Whipped Cream - a separate item)
Preparation:
(The Peach Marmellade)
1) Cook the peaches with the sugar until
the peaches are very soft.
2) Strain the peaches and set both the
peaches and the leftover juices
aside separately.
(The Peach Moscato Zabaglione
Cream)
1) Mix all of the ingredients (except
the whipping cream) in a double boiler.
2) Using a hand mixer or a whisk, whisk
the ingredients together until firm.
3) Whip the whipping cream separately
and then fold it into the zabaglione
mixture.
To Serve:
1) Place one tablespoon of peach marmalade
in the bottom of a martini
glass, then place
one layer of vanilla whipped cream over the marmalade
and cover with
one layer of Peach Moscato Zabaglione.
2) The top two layers should be equal
amounts of each.
Flourless Chocolate
Cake
Ingredients:
(For the Cake)
1) 1/2 cup Unsalted Butter - cut into
pieces
2) Pinch of Salt
3) 15 oz. Bittersweet Chocolate - preferably
Vairhona - chopped
4) 4 Egg Whites
5) 1/2 cup Granulated Sugar
For the Garnish
1) 1 1/2 cups Heavy Whipping Cream
2) 1 tbs. Confectioner's Sugar - sifted
3) 2 cups Chocolate Sauce
4) Candied Citrus Peel (optional)
Preparation:
(For the Cake)
1) Preheat oven to 400 deg. f.
2) Lightly butter and sugar eight 3-inch
disposable aluminum tins 2 inches
deep.
3) In a heavy large saucepan, melt the
butter with the salt over low heat.
4) Add the chocolate and stir over low
heat until the chocolate is melted
and the mixture
is smooth. Be careful not to burn the chocolate.
5) Let cool to room temperature.
6) In a large bowl, beat the egg whites
until foamy, then gradually beat in
the sugar until
stiff glossy peaks form
7) Fold the egg whites into the cooled
chocolate. Do not overmix or the
batter will lose
volume.
8) Fill a pastry bag with batter and pipe
into tins, filling each just over
half full.
9) Bake for 4 to 5 minutes. (It's important
that the cakes are baked just
before serving
so the texture is correct. However, they can be made
ahead and frozen
before baking. Remove from the freezing at least 1
hour before baking.)
(For the Garnish)
1) In a deep bowl, whip the cream with
the confectioner's sugar until stiff
peaks form.
2) Fill a pastry bag fitted with a star
tip and pipe rosettes of the cream
around the outer
circle of the plates.
3) Cut the orange peel into 1-inch strips
and place 2 pieces crisscrossed
between the rosettes,
if you like.
4) Turn the warm cakes out into the center
of the plates and pour chocolate
sauce over the
top and around the sides.
Other Desserts at Galileo
.
Bread Pudding and Ice
Cream - Left
Souffle with Sorbet -
Right