Molten Chocolate Puffs With Raspberry Cream (mf)

All other things derive being – their ‘is-ness’ is secondary. But God did not derive His being from any other – His ‘is-ness’ is underived, original, eternal! He was, and is, and is to come, the eternal ‘I Am.’ Rather than concealing His identity, this Name reveals the deepest mystery of His being, and rocks our minds with the discovery that we cannot begin to fathom the mind and life of this eternal God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	4	Servings

INGREDIENTS

1/3	c	Heavy cream
1	T	Confectioner's sugar
10		Thawed frozen raspberries in
		syrup
2	oz	Semi sweet chocolate
1	oz	Unsweetened chocolate
1/4	c	Milk
2		Egg yolks
3		Egg whites
1 1/2	T	Sugar
4		Ramekins, 1/2 cup capacity
		buttered & dusted w/
		additional granulated
		sugar

INSTRUCTIONS

Whip cream with confectioner's sugar and refrigerate. Drain
raspberries from their syrup and puree until smooth in food  processor;
force them through a sieve to remove seeds and fold puree  into whipped
cream; refrigerate.  In a saucepan, melt 2 kinds of chocolate and milk
over very low heat,  stirring constantly. Remove from heat and transfer
to a bowl; cool  slightly. Whisk egg yolks into chocolate, one at a
time, working fast  so that they do not curdle. Beat egg whites to soft
peak stage. Add  sugar and beat until stiff but not dry. Fold a quarter
of whites into  chocolate mixture to lighten it and fold lightened mix
back into  whites. Spoon into ramekins and bake for 10 to 12 minutes;
molten  puffs should remain moist in center. To serve: bring them to
the  table; break each one open with a spoon and add raspberry cream in
the center of each puff.  Yield: 4 servings  Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved MC format  by Gail Shermeyer,
4paws@netrax.net  Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6561
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net
(Shermeyer-Gail) on Mar 02, 1997.

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