Fool for Love
A shared plate holding dessert surrounded by a few Chocolate Cigar Cookies makes a treat fit for snuggling.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 318 |
| pro | 3 g |
| total fat | 27 g |
| sat. fat | 17 g |
| carb | 18 g |
| fibre | trace |
| chol | 79 mg |
| sodium | 40 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 1% |
| vit A | 24% |
| vit C | 7% |
| folate | 3% |
-
1/4 cup (50 mL) individually quick frozen (IQF) or fresh raspberries
1 tsp (5 mL) icing sugar
1 oz (30 g) white chocolate, chopped
1 tbsp (15 mL) sour cream
1 tbsp (15 mL) granulated sugar
Dash vanilla
1/2 cup (125 mL) whipping cream
Preparation:
Reserve 2 or 3 berries on paper towel-lined plate for garnish. Press remaining raspberries through fine sieve set over bowl; discard seeds. Stir in icing sugar.
Set aside.
In bowl over saucepan of hot (not boiling) water, melt white chocolate; let cool slightly. In separate bowl, whisk together sour cream, granulated sugar and vanilla; whisk into chocolate.
In separate bowl, whip cream; fold one-quarter into chocolate mixture. Fold in remaining whipped cream. Add raspberry sauce; swirl just until streaky. Spoon into serving dish. Cover and refrigerate for 2 hours. Garnish with reserved raspberries.
Set aside.
In bowl over saucepan of hot (not boiling) water, melt white chocolate; let cool slightly. In separate bowl, whisk together sour cream, granulated sugar and vanilla; whisk into chocolate.
In separate bowl, whip cream; fold one-quarter into chocolate mixture. Fold in remaining whipped cream. Add raspberry sauce; swirl just until streaky. Spoon into serving dish. Cover and refrigerate for 2 hours. Garnish with reserved raspberries.
Source
Canadian Living Magazine: February 2007
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