This week, we're finally caving to Jess' long-running campaign for the recreation of Oeufs a la Jenny avec Cocoa Krispies from Oliver & Company. Wealthy pets have always been something of a fascination for children's movie plot lines, and this one bucks the trend with a kitten growing up on the mean streets of NYC, not unlike our very own adoptee Bucky. Can I make a version that satisfies the childhood dreams of the film's biggest fan?
Ingredients
Oeufs a la Jenny Ingredients:
1 Cup heavy cream, cold
4 ½ oz dark chocolate, chopped
2 Tbsp unsalted butter
3 large eggs, cold + separated
2 Tbsp granuted sugar
Canned whipped cream
As needed Cocoa Krispies
Oeufs a la Babish Ingredients:
1 Cup long grain white rice, cooked
Fry oil of choice
¼ Cup sweetened cocoa powder
4 egg whites, cold
2 Tbsp sugar
Chocolate Creme Anglaise (see Date Night Dinner)
Method
Serves: 6-8
Oeufs a la Jenny Method: Adapted from Simply Recipes
Whip the heavy cream in the bowl of a stand mixer until the heavy cream holds medium-stiff peaks. Transfer the whipped cream to a bowl, cover, and refrigerate for up to 2 hours.
Melt the chocolate and unsalted butter over a double boiler, making sure to stir periodically. Once melted, allow the chocolate to cool to about 115 °F.
Whip the egg white in a stand mixer until doubled in volume, then sprinkle in the sugar while the machine is still running. Continue whipping until the egg white hold stiff peaks.
In a large bowl, whisk together the egg yolks and meltled chocolate mixture. If the mixture seems grainy, add a few tablespoons of the whipped cream and whisk to combine.
Add about ½ of the whipped egg white to the chocolate mixture and fold to combine. Once mostly incorporated, a few streak left are okay, about ½ of the whipped cream and fold to combine.
Repeat the folding process with the reamining egg whites and whipped cream.
Spoon the comlpetely chocolate mousse into your desired serving vessel(s).
Top the mousse with a spray of whipped cream and a sprinkling of Cocoa Krispies.
Serve immediately.
Oeufs a la Babish Method:
Preheat the oven to 200 °F with convection fan.
Spread the cooked rice into a even layer on a sheet tray lined with parchment papper.
Bake the rice in the preheated oven for 2 ½ hours. Make sure to stir and fold the rice periodically to avoid wet patches.
Meanwhile, fill a large high-sided pot about ½ full with fry oil. Preheat the oil to 425 °F.
Working in batches, fry the cooked/dried rice for about 5-10 seconds. Using a fine mesh sieve, carefully scoop puffed and floating rice from the fry oil and transfer it to a paper towel-line sheet tray.
Once cooled, transfer the puffed rice to a small bowl and toss with the cocao powder.
Whip the egg whites in the bowl of a stand mixer until doubled in volume, then sprinkle in the sugar while the machine is still running. Continue whipping until the egg white hold stiff peaks.
Meanwhile, bring a large pot of water to 185°F.
Spoon the egg whites into the boiling water and cook for 4 minutes, flipping halfway through. The result should be miniature football-shaped clouds.
Prepare the serving bowl of choice with a pool of Chocolate Creme Anglaise. Top with the meringue and homemade cocoa krispies.
Serve immediately.