Raspberry chocolate dessert
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Frozen raspberries; thawed |
| 1 | tablespoon | Confectioner's sugar |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Raspberry liqueur; (optional) |
| Chocolate ice cream topping | ||
| Melted white baking chocolate | ||
| Toasted pecans | ||
Directions
TOPPING
Puree raspberries in a food processor or blender. Strain and discard seeds.
Place juice and pulp in a small saucepan. Stir in cornstarch until it dissolves; turn heat to medium. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in liqueur. Cover and refrigerate.
To serve, spoon raspberry sauce onto serving plate. Place 1 slice of commercially-prepared cheesecake or pound cake over sauce. Decoratively drizzle chocolates over cake. Sprinkle with toasted pecans.
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