INGREDIENTS

INSTRUCTIONS

Set aside about 18 raspberries and 6 sprigs of fresh mint for garnish.
Combine the sugar and water in a pot and add the remaining raspberries.
Stir gently to coat the berries with the liquid. Cover the pot and, over
medium heat, cook the berries just till they soften, but do not lose their
shape, stirring occasionally, 3 to 4 minutes. Remove from heat. Take the
remaining fresh mint leaves off their stems and chop coarsely. In a medium
pot, over medium-high heat, scald the cream. Remove from heat and add the
tea bags along with the fresh mint leaves. Let steep until the cream is
completely cool. Squeeze the tea bags out into the cream, strain it, and
return the cream to the pot. Put the pot back om the heat and scald it
again. Remove from heat and stir in the chopped chocolate until it is
completely melted. This sauce can be made in advance and then heated up at
the last minute. Line up 6 parfait or pilsner glasses and put a tablespoon
of the raspberry sauce in the bottom of each. Layer the ice cream,
chocolate mint sauce, and raspberry sauce twice, ending with the raspberry
sauce on top. Add a few uncooked raspberries and garnish with the fresh
mint sprigs. Serves 6. Source: "An Edible Christmas" cookbook by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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