Princess Cruise Line fans seem to really be enthusiastic about the cuisine (especially the desert menu) served aboard ship.
Here's a few common favorites you can add to your collection:
Princess Cruise Lines' "The Love Boat" Seashells Almondine (circa 1984) scroll down to pg. 24
From the Princess Cruise Lines' Cookbook, "Courses"
Princess Love Boat Dream (recipe refined for smaller batches)
1 pound bittersweet chocolate
8 ounces sweet butter
6 large egg yolks
8 egg whites
3 ounces Lady Godiva chocolate liqueur
½ cup superfine sugar
3 tablespoons vanilla-flavored sugar
16 fresh mint leaves
1 ounce white chocolate
1 ounce milk chocolate
2 tablespoons strawberry piping gel
2 tablespoons bittersweet cocoa
Melt the chocolate in a double boiler. Remove from heat and add the butter. When the mixture is very smooth, quickly blend in the egg yolks and then the chocolate liqueur.
Whisk the egg whites until very stiff, and then add the superfine sugar and flavored sugar.
Gently fold the egg white mixture into the chocolate mixture. Pour into a heart-shaped mold and refrigerate for at least 12 hours to set.
Unmold the chocolate and place in center of the plate. Garnish with white chocolate and milk chocolate. Pipe strawberry gel around plate. Dust mousse with cocoa powder and garnish with fresh mint leaves.
Double Baked Goat Cheese Souffle
A favorite appetizer on Princess cruises.
1 pint milk
1 oz baked garlic puree
1/2 lb goat cheese
8 egg yolks
1/2 pound butter (room temperature)
1/2 lb flour
salt and pepper to taste
1 cup Gruyere cheese for sauce
Butter for molds
1/4 cup parmesan cheese to coat molds
2 cups double cream (can use heavy cream)
Preheat over to 375° Butter 6 3/4 cup ramekins and dusk with parmesian cheese.
Place the milk into a heavy-bottom sauce pan, bring to a boil, and whisk in the baked garlic. Allow to stand for 10 minutes. Mix butter and flour until a roux is formed, now called beurre manier.
Whisk the beurre manier into the milk/garlic and beat well over the heat, allow to cook out to a thick consistency.
Add in the egg yolks and beat well, allow to cook out.
Bring the pan to the side of the stove, add in the crumbled goat cheese, beat until dissolved and season lightly.
Whip up the egg whites to a stiffe peak and fold throughout the mixture retaining as much as possible.
Place the souffle mix into a piping bag and pipe into pre-buttered parmesan coated silpat or ramekin molds.
Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack.
Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
Increase temperature to 425°F.
In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé. Princess serves with a decorative salad.