| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Desserts |
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Semisweet chocolate, melted |
| 2 |
c |
Whipping cream |
| 1/4 |
c |
Icing sugar |
| 1/4 |
c |
Kirsch |
| 1 |
pk |
(300 gram) unsweetened frozen raspberries, thawed and drained |
| 2 |
|
Inch meringue shells |
| 1 |
pk |
(300 gram) unsweetened frozen raspberries |
| 2 |
tb |
Icing sugar |
| 2 |
tb |
Kirsch |
INSTRUCTIONS
SAUCE:
GARNISH: raspberries
Line sides of 10 inch (3 L) springform pan with parchment paper, pinning
edges of paper together. Paint parchment paper with chocolate. Refrigerate
until set, abut 10 minutes. Paint with second coat of chocolate;
refrigerate until set. In large bowl, whip cream; beat in icing sugar and
dirsch. Fold in raspberries. Crush meringue shells finely; fold into
raspberry mixture. Spoon into chocolate shell and smooth top. cover with
foil; freeze for 5 hours or until firm. Remove sides from pan; peel off
paper. Slide dessert onto serving plate.
SAUCE: In food processor or blender, puree raspberries, icing sugar and
kirsch; strain through sieve to remove seeds. Cut dessert into wedges and
serve with sauce. Garnish with raspberries if desired. Makes 8 servings.
Origin: Canadian Living cooking collection: Great Desserts. Shared by:
Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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