|8 ounces||Premium/imported white chocolate; chopped|
|2 cups||Heavy or whipping cream|
|1 pack||Frozen raspberries in light syrup; (10 oz.)|
|Semisweet chocolate shavings|
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@...> on Mar 28, 1998
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