Side Pannel
Molten Chocolate Puffs with Raspberry Cream (Mf)
Molten Chocolate Puffs with Raspberry Cream (Mf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1/3 c Heavy cream
- 1 tb Confectioner's sugar
- 10 Thawed frozen raspberries in
- -syrup
- 2 oz Semi sweet chocolate
- 1 oz Unsweetened chocolate
- 1/4 c Milk
- 2 Egg yolks
- 3 Egg whites
- 1 1/2 tb Sugar
- 4 Ramekins (1/2 cup capacity)
- -buttered & dusted w/
- -additional granulated sugar
Directions
Whip cream with confectioner's sugar and refrigerate. Drain raspberries
from their syrup and puree until smooth in food processor; force them
through a sieve to remove seeds and fold puree into whipped cream;
refrigerate.
In a saucepan, melt 2 kinds of chocolate and milk over very low heat,
stirring constantly. Remove from heat and transfer to a bowl; cool
slightly. Whisk egg yolks into chocolate, one at a time, working fast so
that they do not curdle. Beat egg whites to soft peak stage. Add sugar and
beat until stiff but not dry. Fold a quarter of whites into chocolate
mixture to lighten it and fold lightened mix back into whites. Spoon into
ramekins and bake for 10 to 12 minutes; molten puffs should remain moist in
center. To serve: bring them to the table; break each one open with a spoon
and add raspberry cream in the center of each puff.
Yield: 4 servings
from their syrup and puree until smooth in food processor; force them
through a sieve to remove seeds and fold puree into whipped cream;
refrigerate.
In a saucepan, melt 2 kinds of chocolate and milk over very low heat,
stirring constantly. Remove from heat and transfer to a bowl; cool
slightly. Whisk egg yolks into chocolate, one at a time, working fast so
that they do not curdle. Beat egg whites to soft peak stage. Add sugar and
beat until stiff but not dry. Fold a quarter of whites into chocolate
mixture to lighten it and fold lightened mix back into whites. Spoon into
ramekins and bake for 10 to 12 minutes; molten puffs should remain moist in
center. To serve: bring them to the table; break each one open with a spoon
and add raspberry cream in the center of each puff.
Yield: 4 servings
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