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Floating Heart Ritz

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts, Restaurants 10 Servings

INGREDIENTS

3/4 c Sugar
3 Egg yolks
1 ds Salt
1 c Crumbled Almond Macaroons
4 Ladyfingers; Split
2 tb Grand Marnier
1 1/2 c Heavy Cream
2 ts Vanilla
1/2 ts Almond Extract
Raspberry Sauce
1/2 c Heavy Cream; Whipped
Chocolate Curls

INSTRUCTIONS

1. Line 7-inch (6- to 7-cup), heart-shaped mold with foil.
2. In small saucepan, combine sugar with 1/2 cup water. Bring to boiling
over medium heat, stirring until sugar is dissolved. Boil gently, without
stirring, to 230F on candy thermometer, or until a little of sugar mixture
spins a thread when dropped from spoon.
3. In medium bowl, with portable electric mixer at medium speed, beat yolks
and salt until light Gradually beat in hot syrup, in thin stream, beating
until mixture begins to cool -2 minutes. Stir in macaroons. Refrigerate 30
minutes.
4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 11/2 cups
cream with extracts; beat until stiff.
5. With rubber scraper, fold whipped cream into macaroon mixture. Turn half
of mixture into prepared mold; cover with ladyfingers; pour in remaining
mixture. Freeze until firm -about 4 hours. Make Raspberry Sauce.
6. To serve: Unmold frozen heart onto chilled shallow dish. Spoon sauce
around. Decorate with whipped cream. Garnish with chocolate curls. Serves
10.
Recipe by: diane@keyway.net      The Ritz-Canton Hotel Boston
Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997

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