CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
December 19 |
1 |
Servings |
INGREDIENTS
2 |
|
Bags frozen unsweetened |
|
|
raspberries thawed with |
|
|
juices |
|
|
12-ounce |
2 |
T |
Corn syrup |
8 |
|
Egg yolks |
3/4 |
c |
Sugar |
6 |
T |
Grand Marnier or other |
|
|
orange liqueur |
5 |
T |
Frozen orange juice |
|
|
concentrate thawed |
6 |
oz |
Bittersweet, not |
|
|
unsweetened or |
|
|
semisweet |
|
|
chocolate chopped |
1 |
T |
Light corn syrup |
1 |
T |
Water |
3 |
|
Egg whites |
1/4 |
t |
Cream of tartar |
3/4 |
c |
Sugar |
1 |
c |
Sliced almonds, lightly |
|
|
toasted |
INSTRUCTIONS
For Zabaglione: Puree raspberries and juices in blender. Strain puree
into bowl, pressing hard on fruit to release all pulp and juices. Mix
2 tablespoons corn syrup into puree. Cover and refrigerate while
preparing zabaglione. Combine 8 egg yolks, sugar, Grand Marnier and
orange juice concentrate in large bowl. Using electric mixer, beat
yolk mixture 1 minute. Set bowl over large saucepan of simmering water
and beat yolk mixture at high speed until very thick and thermometer
registers 160F, about 12 minutes. Place bowl over larger bowl filled
with ice and water and cool zabaglione, whisking occasionally, about
15 minutes. Fold in 3/4 cup raspberry puree. Transfer to covered
container and freeze. (Can be prepared 2 days ahead.) For Sauce:
Stir chopped chocolate, corn syrup, 1 tablespoon water and 1/2 cup
plus 3 tablespoons raspberry puree in heavy medium saucepan over low
heat until chocolate melts and sauce is smooth. Cover and refrigerate.
(Can be made 2 days ahead.) For Meringues: Preheat oven to 200F. Line
large baking sheet with foil; grease foil lightly. Using electric
mixer, beat 3 egg whites and 1/4 teaspoon cream of tartar in large
bowl until soft peaks form. Gradually add sugar, beating until
meringue is stiff and shiny. Fold in half of toasted almonds. Drop
meringue in 8 mounds onto prepared sheet. using back of spoon, make
indentation in each mound. Sprinkle meringues with remaining toasted
almonds. Bake 1 hour. Turn off oven, leave oven door closed and let
meringues dry in oven overnight. Place meringues on platter and fill
each with large scoop of zabaglione. Wrap meringues tightly and freeze
at least 8 hours and up to 1 day. Rewarm chocolate sauce over low
heat. Place each filled meringue on plate. Spoon warm chocolate sauce
over and serve immediately. Serves 8. Bon Appetit December 1993
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