| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts, Chocolate, Ice cream |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Hazelnuts |
| 1/2 |
pt |
Red raspberries |
| 4 |
oz |
Semi-sweet chocolate; broken into 1/2 oz pcs |
| 1 1/2 |
c |
Heavy cream |
| 1 |
c |
Half-and-half |
| 2 |
oz |
Unsweetened chocolate; broken into 1/2 oz pcs |
| 3/4 |
c |
Granulated sugar |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Whole milk |
INSTRUCTIONS
KAREN PHILLIPS CBTX40A
EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton kitchen
towel, saute pan, double boiler, film wrap, 2 stainless steel bowls (1
large), rubber spatula, whisk, ladle or metal spoon, 2 1/2-qt saucepan,
electric mixer with paddle, instant-read test thermometer, ice-cream
freezer, 2-qt plastic container with lid.
Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly
crush the nuts with the bottom of a saute pan.
Heat 1 inch of water in the bottom half of a double boiler over medium-high
heat. Place the semi-sweet and unsweetened chocolates and milk in the top
half of the double boiler. Tightly cover the top with film wrap. Allow to
heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir
until smooth.
Crush the raspberries in a stainless steel bowl using a ladle or metal
spoon (be sure to crush, not puree, the berries). Stir crushed berries into
chocolate mixture and hold at room temperature. Heat the heavy cream and
half-and-half in a 2 1/2-qt. saucepan over medium-high heat. When hot, add
1/4 cup of sugar, and stir to dissolve. Bring cream to a boil.
Continued in Part 2...
Posted to MM-Recipes Digest V3 #293
Date: Fri, 25 Oct 1996 21:58:30 -0700 (MST)
From: Sandy Gamble <sandyg@goodnet.com>
A Message from our Provider:
“God is humble”