| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Premium/imported white chocolate; chopped |
| 2 |
c |
Heavy or whipping cream |
| 1 |
pn |
Salt |
|
|
Raspberry' Sauce |
| 1 |
pk |
Frozen raspberries in light syrup; (10 oz.) |
|
|
Semisweet chocolate shavings |
INSTRUCTIONS
OPTIONAL
Melt 8 ounces premium or imported white chocolate, chopped, with 1 cup
heavy or whipping cream in medium saucepan over very low heat, stirring
frequently, until completely smooth. Cool completely to room temperature.
Beat 1 more cup heavy cream with a pinch salt in mixer bowl. Whisk one
quarter of the whipped cream into cooled white-chocolate mixture, then fold
in remaining whipped cream. Spoon into champagne or dessert glasses. Cover
and refrigerate 2 to 3 hours. Serve with Raspberry Sauce and semisweet
chocolate shavings (optional). Makes 8 servings. Raspberry' Sauce: Process
1 package (10 oz.) frozen raspberries in light syrup in food processor.
Strain through sieve, discarding seeds. Makes 1 cup.
NOTES : Cooking white chocolate is a delicate matter - the secret is to
melt it gently over very low heat.
Recipe by: Fred Nolte chef at Sala del Toro West Palm Beach, Florida
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998
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