| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Heavy cream |
| 8 |
oz |
White chocolate; broken into 1/2 oz p |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Makes 3 cups
Heat the heavy cream in a 2 1/2 quart saucepan over medium high heat. Bring
to a boil. Place the white chocolate in a stainless steel bowl and pour the
boiling cream over the chocolate. Tightly cover the top with film wrap and
allow to stand for 5 minutes. Remove the film wrap and whisk until smooth.
Cool the white chocolate sauce in an ice-water bath* to a temperature of
40-45 degrees F. about 15 minutes. When cold, stir in the vanilla. Transfer
to a plastic container. Securely cover and refrigerate until ready to use.
The White Chocolate Sauce may be kept refrigerated for up to 5 days.
* The simplest ice water bath consists of a large stainless steel bowl
partially filled with ice and water. There should be enough ice and water
in the bowl so that the outside surface of the container to be cooled will
be surrounded by ice and water. If the volume of the container to be cooled
is larger than can be accommodated by your largest bowl, then consider
using the kitchen sink.
Posted to recipelu-digest by Brenda <balcorn@earthlink.net> on Mar 2, 1998
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