Yield: 2 servings
|6.00 \N||three-inch disks of puff pastry; chilled|
|1.00 cup||thick cherry puree with whole fruit|
|½ cup||chocolate sauce|
|¼ cup||white icing|
|1 \N||=== garnish ===|
|1 \N||whipped cream|
|1 \N||mint sprigs|
|1 \N||confectioners' sugar|
Preheat oven to 450 degrees. Using a fork prick puff pastry disks all over, transfer to baking sheet and chill again, if at all softened.
Bake in center of oven until pastry is golden brown and crisp, about 10 minutes. Cool disks completely on wire racks. On work surface, spread fruit filling on 2 disks, cover with 2 more disks and repeat, ending with a plain disk on top. Transfer to dessert plate. Spread chocolate sauce over top in a thick layer letting excess drip down sides; drizzle with icing. Garnish with whipped cream and mint sprigs. Dust top and plate with confectioners' sugar. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-117 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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