CHOCOLATE FRAMBOISE RECIPES
CHOCOLATE FRAMBOISE PARFAITS RECIPE: HOW TO MAKE IT
Expecting company? Have these quick delicious parfaits ready to pull out of the freezer for a welcoming treat—or an excellent dessert offering. —Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Layer each of 6 parfait glasses with 1 teaspoon raspberry liqueur, 2-1/2 tablespoons ice cream, 4 or 5 raspberries and 2 tablespoons chocolate wafer crumbs. Repeat layers twice. Freeze. To serve, top with whipped cream and remaining raspberries.
Nutrition Facts : Calories 402 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 297mg sodium, CarbohydrateContent 59g carbohydrate (38g sugars, FiberContent 6g fiber), ProteinContent 6g protein.
CHOCOLATE FRAMBOISE : RECIPES : COOKING CHANNEL RECIPE ...
Cooking Channel serves up this Chocolate Framboise recipe from Laura Calder plus many other recipes at CookingChannelTV.com
Provided by Laura Calder : Cooking Channel
Categories dessert
Total Time 8 hours 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie. Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl. Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight. Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.
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Reviews 1
Calories 240 per serving
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- * Note: For a more gentle taste, use a raspberry liqueur, such as Chambord, instead of the framboise; if so, use 1/3 c. liqueur and 3/4 c. whipping cream. For the Pastry: Cream the butter and sugar till light and fluffy. Add in the yolk and egg, mixing to incorporate. Add in the flour slowly and blend. Form the dough into a flat disk, wrap in plastic and refrigerate1 hour. On a lightly floured board, roll out the dough to 1/4-inch thick. Drape over the rolling pin and fit into a 9-inch tart pan with removable bottom. Press the dough tightly into the corners and edges. Healthy pinch off the top edge to be flush with the pan. Set in the freezer 30 min. Heat the oven to 400 degrees. Line the shell with foil then fill with pie weights or possibly dry beans. Bake in the lower third of the oven till pale golden brown, 15 min. Remove weights or possibly beans and bake another 5 min. For Assembly: Heat the oven to 375 degrees. Bring the cream to a simmer in a small saucepan over medium-low heat. Remove from the heat and stir in the chocolate, stirring till the mix is completely melted. Let cold slightly, then stir in the framboise and mix till well blended. Stir in the egg and mix again till well-blended. Pour the chocolate mix into the prebaked tart shell. Bake the tart just till the edges are set and the center is still trembling, 12 to 15 min; don't overbake. Transfer to a rack to cold slightly. To serve, cut the tart into thin wedges and serve with plain whipped cream. This recipe yields 10 to 12 servings.
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FRAMBOISE RECIPES
Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
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