| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Whipping cream |
| 8 | oz | Chopped semisweet chocolate |
| 1/4 | c | Butter |
| 1/4 | c | Confectioner's sugar |
| 1 | Pack (12 oz) frozen | |
| Unsweetened raspberries | ||
| 1/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 2 | tb | Cold water |
| 1 | ts | Lemon juice |
INSTRUCTIONS
To make ganache: place cream in pan & heat until it just starts to boil. Stir in chocolate & butter until smooth & melted. Stir in confectioners sugar. Refrigerate until slightly firm, about 30 minutes. Using pastry bag fitted with a star tip, pipe ganache onto baking sheet lined with wax paper. Or mixture can be spooned out & smoothed into heart shapes. Refrigerate or freeze until firm. Meanwhile, place berries & sugar in a 1 quart bowl. Cook until mixture starts to boil. Combine cornstarch & water, stir into berries with lemon juice. Cook until slightly thick. Strain; discard seeds. Refrigerate until chilled. Before serving, thin with a little water to desired consistency. To serve, pour a thin layer of sauce onto small plate. Carefully place ganache in center. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 -0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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