| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Heavy cream |
| 1 |
T |
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 |
T |
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,
4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6561
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net
(Shermeyer-Gail) on Mar 02, 1997.
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