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 |
T |
Cornstarch |
2 |
T |
Cold water |
1 |
t |
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
A Message from our Provider:
“Misunderstood? No one understands like Jesus”