Directions: |
Directions:1. Beat the egg yolks with the sugar until it becomes a light-colored creme;
2. Melt the chocolate in a water bath together with the butter;
3. Remove from the stove and add the egg yolk creme;
4. Whip the egg whites until stiff;
5. Mix the egg whites by hand into the chocolate and egg yolk mixture;
6. Place in the refrigerator for about 5 hours
7. Put the dessert together in a round dessert pan with a center hole, placing layers of the chocolate creme alternating with the ice cream, so that it has a marbleized effect;
8. Cover with aluminum foil and place in the freezer for about 4 hours;
9. Invert dessert onto a serving plate when ready to serve and decorate with chocolate shavings. |
Personal
Notes: |
Personal
Notes: This recipe was provided by my third cousin, Ana Elisa Martins. Ana Elisa is the daughter of my mother's godmother and cousin, Marilia. Ana Elisa and my mother are about the same age, and when my mother would go to Brazil when she was a teenager, she would stay at Marilia's house, and she and her cousin Ana Elisa would go out together, go shopping, to the beach, etc.---what we would call "hanging out". This past July, Ana Elisa took my mother and I to their family house in the mountains, in Teresopolis. It was beautiful, and we took home fresh, organic lettuces, parsley, and other greens. They were so fresh. Ana Elisa provided this recipe in Portuguese, and I have translated it to include it here, along with a translation of the note that she sent along with the recipe: "recipe created by my daughter-in-law to please her husband, who she affectionately calls Moreco".
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This recipe for Moreco's desert is from