jill.michelle77

Does anyone have Carnival's recipe for the chicken carbonara? My daughter loves this dish!

I know you asked some time ago but just in case you never found an answer.....John Heald has it posted as a photo on his blog awhile back. But for the life of me it is so tiny that I can't read all the ingredients and measurements and I can't figure out how to enlarge it without it getting so blurry it is unreadable. Grrrrrr. Maybe you will have better luck. :)

Thanks for re-posting this....I know a culinary chef who cut this down from 700 servings to 8 !! Here is the reduced version....

 

Bitter & Blanc Chocolate Brioche Pudding

serves 8

 

Ingredients / Quantity

 

For Vanilla Sauce:

Whole Milk / 6 ounces liquid

Sugar / 1 ounce (2 Tbsp)

Cornstarch / 1 Tbsp.

Egg yolks / 2 quantity

Vanilla Extract / 1 tsp.

 

For Pudding & Meringue Mixture:

 

 

PUDDING:

Brioche bread, crusts removed / 8 ounces

Egg yolk / 3 ounces

Sugar / 2 ounces (4 Tbsp)

Heavy cream / 5 ounces liquid

White chocolate / 8 ounces

Butter / 3 ounces (6 Tbsp)

 

MERINGUE:

Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)

Sugar / 1 1/2 ounces (3 Tbsp)

 

 

 

For Ganache:

 

Dark Chocolate / 6 ounces

Heavy Cream / 4 ounces liquid

 

 

For greasing :

Butter solids / 1-2 Tbsp to coat

Sugar / 1-2 tsp to coat

 

 

 

 

METHOD :

• For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).
  
• For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.
  
• For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.
  
• In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.
  
• In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.
  
• Add the cream-soaked bread, mix well.
  
• In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.
  
• Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.
  

Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.

 

NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same.

 

Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." I have a kitchen scale and weighed the eggs yolks and whites.

Thank you SOOOOO much for posting this!! We just got off the Destiny last week and I was SO disappointed that I didn't order the Bitter and Blanc after tasting my hubby's. It was all I could think about! LOL! (well, I am pregnant) So, I searched for a recipe and luckily I found it here! My most darling hubby made it for me a few nights ago and it was PERFECT!!!! I wanted to let everyone know.....we live in a small town so finding brioche is IMPOSSIBLE. He substituted ALL King's Hawaiian bread and honestly it was a 100% perfect match for what we ate on the boat! If not BETTER!!! :D My hubby is not a culinary chef......just a sweet man who likes to spoil his wifey.....and he found this recipe to be no more difficult than any other ordinary dessert recipe. It took him 2 hours (plus the 45 min. baking time). If you liked it on the ship.....definately try this recipe! It was AMAZING! I am already begging him to make it again! :p