Ice Cream, Shortbread & Dark Chocolate Mousse

Cooked on
 Guess Who's Cooking
by D'Shea Wilson
Originally aired on
Cable 12
 July 5, 2004

D’Shea Wilson is in the Chef’s apprenticeship program at the Radisson Cable Beach Hotel. He has been cooking since the age of nine and in the year 2001 he won the Young Chef's competition that is sponsored by our sponsor Asa H. Pritchard. He will travel with the culinary Olympic team to represent The Bahamas later in the year.



White Chocolate Ice Cream


Add eight ounces of whipping cream to a pot and heat to a lukewarm temperature. Place a bowl over a pot of boiling water and put in the white chocolate and allow it to melt. Add egg yolks to a bowl then add one-third cup of sugar and whisk together. Add a little of the lukewarm cream to the egg and sugar mixture. Continue whisking and adding more of the cream. Strain this mixture back into the pot. Place the pot back onto stove. Add one teaspoon of vanilla to this mixture and stir while on the stove to let it thicken. It should take about five minutes to thicken properly.  Allow mixture to cool a little and then add the white chocolate to this mixture. Add this completed mixture to you ice cream machine. Let the mixture churn for approximately 15-20 minutes and then freeze.

Vanilla Shortbread


Add four ounces of flour to a bowl then add three
ounces of butter, one egg yolk, one tablespoon of sugar, two tablespoons of iced water and one capful of vanilla.  Mix together with your hands and form a ball of dough. Put on a flat surface (countertop) sprinkle some flour on the surface and flatten the dough with a rolling pin. Cut out the shape of the cookies that you would like. Place on cookie sheet. Sprinkle sugar on top of cookies (optional). Place in the oven and bake at 350 degrees for about 8-10 minutes.
Ingredients

8 oz. heavy cream

1/3 cup sugar

2 egg yolks

4 oz. white chocolate

1 egg yolk

3 oz. butter

1 tbsp iced water

4 1/2 oz. flour

1 1/2 tbsp sugar

5 oz. dark chocolate

1 1/2 oz. butter

5 egg yolks,

5 egg whites

1 oz. water,

2 oz. sugar

8 oz. heavy cream


Chocolate Mousse

Shave five ounces of dark chocolate. Melt the dark chocolate in a bowl over a pot of boiling water. (An ounce of butter can help the melting of the chocolate) Place the five egg yolks in a bowl followed by two ounces of sugar and mix with a whisk. Place on a pot with boiling water, on the stove, and continue mixing. Whip five egg whites until soft peaks form. In another bowl whip eight ounces of whipping cream. Add the chocolate to the yolks into a third bowl. The main bowl will now be the one with the chocolate and the egg yolks. Mix the yolks and chocolate together. Incorporate some of the egg whites and fold them into the mixture and then fold in some whipped cream and then alternate between both. Once this is done, place mixture into a glass and let it set in the fridge for about five minutes. Strawberries and whipped cream can be added if desired.