Ingredients:
¼ cup cold water
1 package unflavored gelatin
¼ cup boiling water
½ cup white chocolate chips or baking
chocolate
2 tablespoons butter
12 oz. raspberries (about 2 cups)
2 teaspoons lemon zest
1/8 cup sugar
1 cup heavy cream, whipped
1 drop of raspberry extract, optional
Chocolate shavings for garnish
Raspberries for Garnish
Whipping Cream for Garnish
Directions:
Pour
the cold water into a small bowl and
sprinkle with the gelatin. Let stand for 2 minutes. Pour
the boiling water over the gelatin and whisk
until the gelatin is dissolved.
Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly. Just before it is completely melted, remove from heat and continue
stirring. Set aside.
Wash the raspberries and set aside about 6 for garnish.
Place the gelatin mixture, raspberries, lemon zest and
sugar into a blender or the bowl of a food processor and puree smooth. Add the white chocolate and blend again
until combined.
Whip the cream until soft peaks form. Pour
the raspberry mixture over the whipped cream and gently fold the ingredients
together. Spoon the mixture into parfait or stemmed glasses. Cover, and refrigerate for at least 3
hours.
Garnish with shaved chocolate, whipped cream and a raspberry.
Ingredients |
Gelatin |
White Chocolate Chips and Butter |
Melted Chocolate |
Ready to Puree |
Raspberry Mixture |
Adding White Chocolate |
Whipping Cream |
Adding Raspberry and Chocolate Mixture to Whipping Cream |
All Mixed Up |
Ready to Chill |
Ready to Serve |
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