Molten chocolate puffs with raspberry cream (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Heavy cream |
| 1 | tablespoon | Confectioner's sugar |
| 10 | Thawed frozen raspberries in syrup | |
| 2 | ounces | Semi sweet chocolate |
| 1 | ounce | Unsweetened chocolate |
| ¼ | cup | Milk |
| 2 | Egg yolks | |
| 3 | Egg whites | |
| 1½ | tablespoon | Sugar |
| 4 | Ramekins (1/2 cup capacity) buttered & dusted w/ additional granulated sugar | |
Directions
Whip cream with confectioner's sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate.
In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle. Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake for 10 to 12 minutes; molten puffs should remain moist in center. To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6561 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.