| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 8 | oz | Premium/imported white chocolate; chopped |
| 2 | c | Heavy or whipping cream |
| 1 | pn | Salt |
| Raspberry' Sauce | ||
| 1 | pk | Frozen raspberries in light syrup; (10 oz.) |
| Semisweet chocolate shavings |
INSTRUCTIONS
OPTIONAL Melt 8 ounces premium or imported white chocolate, chopped, with 1 cup heavy or whipping cream in medium saucepan over very low heat, stirring frequently, until completely smooth. Cool completely to room temperature. Beat 1 more cup heavy cream with a pinch salt in mixer bowl. Whisk one quarter of the whipped cream into cooled white-chocolate mixture, then fold in remaining whipped cream. Spoon into champagne or dessert glasses. Cover and refrigerate 2 to 3 hours. Serve with Raspberry Sauce and semisweet chocolate shavings (optional). Makes 8 servings. Raspberry' Sauce: Process 1 package (10 oz.) frozen raspberries in light syrup in food processor. Strain through sieve, discarding seeds. Makes 1 cup. NOTES : Cooking white chocolate is a delicate matter - the secret is to melt it gently over very low heat. Recipe by: Fred Nolte chef at Sala del Toro West Palm Beach, Florida Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
A Message from our Provider:
“Sunsets – a gift from God”