| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Heavy cream |
| 1 | tb | Confectioner's sugar |
| 10 | Thawed frozen raspberries in syrup | |
| 2 | oz | Semi sweet chocolate |
| 1 | oz | Unsweetened chocolate |
| 1/4 | c | Milk |
| 2 | Egg yolks | |
| 3 | Egg whites | |
| 1 1/2 | tb | Sugar |
| 4 | Ramekins (1/2 cup capacity) buttered & dusted w/ additional granulated sugar |
INSTRUCTIONS
Whip cream with confectioner's sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate. In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle. Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake for 10 to 12 minutes; molten puffs should remain moist in center. To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, [email protected] Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6561 Posted to MC-Recipe Digest V1 #495 by [email protected] (Shermeyer-Gail) on Mar 02, 1997.
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