White Chocolate Chambord Recipes

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
• Press evenly into the bottom and sides of a small springform pan.
• Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
• In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
• Remove from heat.
• Add 4 TB liqueur, stirring until well blended.
• Cool slightly.
• In a medium bowl, beat whipping cream at high speed until soft peaks form.
• Fold into chocolate mixture.
• Pour into prepared crust and refrigerate.
• In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
• Cook for 3 minutes or until smooth, stirring with a whisk.
• Stir in 1/4 cup liquer and cool completely.
• When cheesecake is firm, top with raspberry preserves.
• Garnish with fresh raspberries and a spring of mint.

Steps:

• Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
• Add the liquors and shake well.
• Strain into a lovely stemmed glass or serve over ice.
• If this is too strong for your taste simply add a bit of cream or milk.

Steps:

• MAKE GELEE:.
• Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
• Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
• Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
• Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
• Cook for another 5 minutes, then strain again.
• Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
• Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
• Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
• Divide juice mixture among glasses.
• Refrigerate for at least 2 hours.
• MAKE WHITE CHOCOLATE CREAM:.
• Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
• Refrigerate for 10 minutes or until chilled.
• Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
• Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
• To serve, divide the white chocolate cream among the glasses.
• Garnish with raspberries, fresh tarragon and/or mint sprigs.

Steps:

• Position a rack in the center of the oven and heat the oven to 375 degrees F.
• In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
• Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
• Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
• In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
• To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
• TO FREEZE:.
• Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.

Steps:

• Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
• In a saucepan over low heat, heat the cream, ½ cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
• In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
• Set the ramekins in a large baking pan lined with a dish towel.
• Place several berries and a dash of chambord into each ramekin.
• Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake, uncovered, for 35 minutes.
• Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
• Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
• Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
• When ready to serve, position oven rack in the second-highest position and preheat the broiler.
• Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
• Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
• Set the ramekins on a baking sheet and slide it under the broiler.
• Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
• Alternatively, you may brown the tops with a torch for about 1-2 minutes.
• Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.