White magic

Yield: 8 Servings

Measure Ingredient
8 ounces Premium/imported white chocolate; chopped
2 cups Heavy or whipping cream
1 pinch Salt
Raspberry' Sauce
1 pack Frozen raspberries in light syrup; (10 oz.)
Semisweet chocolate shavings

OPTIONAL

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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