Yield: 1 Servings
|½ pint||Red raspberries|
|4 ounces||Semi-sweet chocolate; broken into 1/2 oz pcs|
|1½ cup||Heavy cream|
|2 ounces||Unsweetened chocolate; broken into 1/2 oz pcs|
|¾ cup||Granulated sugar|
|½ cup||Whole milk|
KAREN PHILLIPS CBTX40A
EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton kitchen towel, saute pan, double boiler, film wrap, 2 stainless steel bowls (1 large), rubber spatula, whisk, ladle or metal spoon, 2½-qt saucepan, electric mixer with paddle, instant-read test thermometer, ice-cream freezer, 2-qt plastic container with lid.
Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly crush the nuts with the bottom of a saute pan.
Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth.
Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries). Stir crushed berries into chocolate mixture and hold at room temperature. Heat the heavy cream and half-and-half in a 2 ½-qt. saucepan over medium-high heat. When hot, add ¼ cup of sugar, and stir to dissolve. Bring cream to a boil.
Continued in Part 2...
Posted to MM-Recipes Digest V3 #293 Date: Fri, 25 Oct 1996 21:58:30 -0700 (MST) From: Sandy Gamble <sandyg@...>