| 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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