Meringue Glacee En Surprise Recipe

Meringue Glacee En Surprise Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
6 ounce: Semisweet chocolate, melted
2 cup: Whipping cream,
1/4 cup: Icing sugar,
1/4 cup: Kirsch,
1 package: , (300 gram) unsweetened frozen raspberries, thawed and drained
2 Inch: meringue shells,
SAUCE:,
1 package: , (300 gram) unsweetened frozen raspberries
2 tbsp: Icing sugar,
2 tbsp: 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.


Source from luhu.jp