Side Pannel
Meringue Glacee En Surprise
Meringue Glacee En Surprise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 6 oz Semisweet chocolate, melted
- 2 c Whipping cream
- 1/4 c Icing sugar
- 1/4 c Kirsch
- 1 pk (300 gram) unsweetened
- -frozen raspberries, thawed
- -and drained
- 2 Inch meringue shells
- SAUCE:
- 1 pk (300 gram) unsweetened
- -frozen raspberries
- 2 tb Icing sugar
- 2 tb Kirsch
Directions
GARNISH: raspberries
Line sides of 10 inch (3 L) springform pan with parchment paper, pinning
edges of paper together. Paint parchment paper with chocolate. Refrigerate
until set, abut 10 minutes. Paint with second coat of chocolate;
refrigerate until set. In large bowl, whip cream; beat in icing sugar and
dirsch. Fold in raspberries. Crush meringue shells finely; fold into
raspberry mixture. Spoon into chocolate shell and smooth top. cover with
foil; freeze for 5 hours or until firm. Remove sides from pan; peel off
paper. Slide dessert onto serving plate.
SAUCE: In food processor or blender, puree raspberries, icing sugar and
kirsch; strain through sieve to remove seeds. Cut dessert into wedges and
serve with sauce. Garnish with raspberries if desired. Makes 8 servings.
Origin: Canadian Living cooking collection: Great Desserts. Shared by:
Sharon Stevens.
Line sides of 10 inch (3 L) springform pan with parchment paper, pinning
edges of paper together. Paint parchment paper with chocolate. Refrigerate
until set, abut 10 minutes. Paint with second coat of chocolate;
refrigerate until set. In large bowl, whip cream; beat in icing sugar and
dirsch. Fold in raspberries. Crush meringue shells finely; fold into
raspberry mixture. Spoon into chocolate shell and smooth top. cover with
foil; freeze for 5 hours or until firm. Remove sides from pan; peel off
paper. Slide dessert onto serving plate.
SAUCE: In food processor or blender, puree raspberries, icing sugar and
kirsch; strain through sieve to remove seeds. Cut dessert into wedges and
serve with sauce. Garnish with raspberries if desired. Makes 8 servings.
Origin: Canadian Living cooking collection: Great Desserts. Shared by:
Sharon Stevens.
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