| 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, 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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