Ganache Hearts With Raspberry Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Whipping cream,
8 ounce: Chopped semisweet chocolate,
1/4 cup: Butter,
1/4 cup: Confectioners sugar,
1 Pack: , (12 oz) frozen
Unsweetened raspberries,
1/4 cup: Sugar,
1 tbsp: Cornstarch,
2 tbsp: Cold water,
1 tsp: Lemon juice,
Directions:
To make ganache: place cream in pan & heat until it just starts to
boil. Stir in chocolate & butter until smooth & melted. Stir in
confectioners sugar. Refrigerate until slightly firm, about 30
minutes. Using pastry bag fitted with a star tip, pipe ganache onto
baking sheet lined with wax paper. Or mixture can be spooned out &
smoothed into heart shapes. Refrigerate or freeze until firm.
Meanwhile, place berries & sugar in a 1 quart bowl. Cook until
mixture starts to boil. Combine cornstarch & water, stir into berries
with lemon juice. Cook until slightly thick. Strain; discard seeds.
Refrigerate until chilled. Before serving, thin with a little water
to desired consistency. To serve, pour a thin layer of sauce onto
small plate. Carefully place ganache in center. Submitted By
THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 -0500
Source from luhu.jp
boil. Stir in chocolate & butter until smooth & melted. Stir in
confectioners sugar. Refrigerate until slightly firm, about 30
minutes. Using pastry bag fitted with a star tip, pipe ganache onto
baking sheet lined with wax paper. Or mixture can be spooned out &
smoothed into heart shapes. Refrigerate or freeze until firm.
Meanwhile, place berries & sugar in a 1 quart bowl. Cook until
mixture starts to boil. Combine cornstarch & water, stir into berries
with lemon juice. Cook until slightly thick. Strain; discard seeds.
Refrigerate until chilled. Before serving, thin with a little water
to desired consistency. To serve, pour a thin layer of sauce onto
small plate. Carefully place ganache in center. Submitted By
THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 155854 -0500
Source from luhu.jp
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Desserts