Easy Recipe Finder
Recipe Feeder
White chocolate and Raspberry Filling: 1/4 cup whipping cream
10 ounces frozen raspberries
6 ounces white chocolate, chopped
3/4 cup chilled whipping cream
3 tablespoons sugar
1 pint fresh raspberries
espoon dark rum
3 oz. grated dark chocolateChocolate Rum Filling
1/2 pint cream
1 tablespoon icing sugar
1 tabl
White chocolate and Raspberry Filling:
Puree frozen raspberries in a blender or food processor. Strain through a fine sieve to remove seeds (use a wooden spoon to press juice through mesh, and a rubber spatula to help remove it from the other side). Discard seeds. Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes). Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. Spoon into prepared shells
and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice.
Chocolate Rum Filling
Whip cream and icing sugar till thick, then fold in the rum and 2oz grated chocolate. Spoon into shell. Top with remaining grated or shaved chocolate and fresh fruit.
10 ounces frozen raspberries
6 ounces white chocolate, chopped
3/4 cup chilled whipping cream
3 tablespoons sugar
1 pint fresh raspberries
espoon dark rum
3 oz. grated dark chocolateChocolate Rum Filling
1/2 pint cream
1 tablespoon icing sugar
1 tabl
White chocolate and Raspberry Filling:
Puree frozen raspberries in a blender or food processor. Strain through a fine sieve to remove seeds (use a wooden spoon to press juice through mesh, and a rubber spatula to help remove it from the other side). Discard seeds. Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes). Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. Spoon into prepared shells
and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice.
Chocolate Rum Filling
Whip cream and icing sugar till thick, then fold in the rum and 2oz grated chocolate. Spoon into shell. Top with remaining grated or shaved chocolate and fresh fruit.
