RASPBERRY COULIS SAUCE WITH A CHAMBORD KICK RECIPE
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook 5 to 10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you strain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1 to 2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clear Jel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes.
CHOCOLATE FONDANT WITH RASPBERRY AND CHAMBORD COULIS
I was watching TV, about 2 years ago, and I saw Chef Jean Pierre prepare this decadent & lovely dessert. Had it tucked away with a lot of papers, am posting here for safe keeping. I haven't tried these as yet.
Provided by Manami
Categories Dessert
Time 57m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE RASPBERRY AND CHAMBORD COULIS:.
- Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
- Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
- Stir in Chambord; taste and adjust the sugar to your liking.
- Keep the coulis at room temperature.
- MAKE THE CHOCOLATE FONDANT:.
- Preheat oven to 500ºF.
- In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
- In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
- When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
- When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
- Generously butter six (6 oz) metal molds, can also use PVC molds.
- Pour batter into molds, up to 1/4" from top.
- Bake in preheated oven for 7 minutes maximum.
- Unmold and serve on dessert plates; pour some of the coulis on either side.
- Garnish with raspberries &/or mint sprigs.
Nutrition Facts : Calories 806.8, Fat 57.3, SaturatedFat 33.8, Cholesterol 362.2, Sodium 70.3, Carbohydrate 74.8, Fiber 9.5, Sugar 44.3, Protein 14.1
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
GORDON RAMSAY'S CHOCOLATE FONDANT
A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy' to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolate-the possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants!
Provided by Noo8820
Categories Dessert
Time 1h
Yield 9 Fondants
Number Of Ingredients 8
Steps:
- Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
- Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
- In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
- Heat the oven to 200/180/Gas 6.
- Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
- Serve with vanilla ice cream and caramel sauce.
CHOCOLATE FONDANTS
It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party
Provided by Caroline Waldegrave
Categories Dessert
Time 55m
Yield Makes 5
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
- Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.
- Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
- Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.
Nutrition Facts : Calories 606 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
FONDANT AU CHOCOLAT
These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.
Provided by Yoly
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
- Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
- Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 45.2 g, Cholesterol 115.9 mg, Fat 23.8 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 13.7 g, Sodium 186.3 mg, Sugar 35.7 g
CHOCOLATE CHAMBORD TRUFFLE TORTE
Steps:
- Crust: Preheat oven to 300 degrees F and grease a 10-inch springform pan. In a mixing bowl, combine graham cracker crumbs, macadamia nuts and butter. Transfer to springform pan, pressing evenly onto sides and bottom. Bake for 7 minutes, then cool completely.
- Filling: Place chocolate chips in a heat-resistant bowl; set aside. In a pot, combine cream, raspberry syrup and Chambord. Bring to a boil over medium heat. Pour over chocolate chips, whisking until smooth and chips have melted. Pour into pre-baked crust.
- Chill for 6 hours. Unmold torte. Serve slices with raspberry coulis and whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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WHITE CHOCOLATE RASPBERRY SEMIFREDDO WITH CHAMBORD
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Ratings 1Category DessertCuisine AmericanTotal Time 6 hrs 30 mins
- Line a 9 by 5-inch loaf pan with plastic wrap allowing at least 2 inches to extend on the outside of the pan to allow easy removal of the semifreddo. Fit a small mixing bowl with a fine mesh strainer.
- Place the white chocolate in the top of a double boiler, or in a small metal bowl placed on top of a small saucepan with a 1-2 inches of water. Bring the water to a simmer, stirring the chocolate often until melted. Remove immediately. Note: ensure no liquid gets into the white chocolate and do not over heat it.
- In a blender combine the raspberries, 2 teaspoons sugar (or to taste; may need more depending on the sweetness of the raspberries) and Chambord. Puree. Pour through the strainer, pressing with a silicon spatula to force any liquid through the strainer. Scrap the outside of the strainer into the bowl below. Set aside and discard the raspberry seeds inside the strainer.
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