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Ingredientes
- 2 x Phyllo sheets, thawed if frzn A, (10-oz) package frzn raspberries in light syrup
- 2 Tbsp. Granulated sugar
- 1 Tbsp. Eau-de-vie-de framboise or possibly raspberry liqueur
- 2 Tbsp. Granulated sugar
- 1 Tbsp. Cornstarch
- 1/2 c. Water
- 1 lrg Egg
- 3 ounce Fine-quality bittersweet chocolate, (not unsweetened), minced
- 1 Tbsp. Eau-de-vie-de framboise or possibly raspberry liqueur
- 1/4 c. Well-chilled heavy cream
- 3 Tbsp. Well-chilled heavy cream Confectioners' sugar Unsweetened cocoa pwdr Chocolate curls Fine quality bittersweet chocolate, (not unsweetened), minced
Direcciones
- Preheat oven to 350F.
- On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-c. muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but don't reposition phyllo once in tin (it may tear).
- Bake phyllo shells in middle of oven till edges are golden, 5 - 10 min. Carefully transfer phyllo shells to a rack and cold completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
- Make sauce:In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 min and stir in eau-de-vie or possibly liqueur. In a blender, puree mix till smooth and strain through a sieve into a heatproof bowl. Refrigeratesauce, covered, at least 30 min and up to 2 days.
- Make mousse:In a small saucepan whisk together granulated sugar and cornstarch and add in water and egg, whisking till smooth. Bring mix to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add in chocolate and eau-de-vie or possibly liqueur, stirring till chocolate is melted. Transfer mix to a metal bowl set in a bowl of ice and cool water and beat till cool and lightened in color. In a bowl, beat cream till it just holds stiff peaks and fold into chocolate mix gently, but thoroughly.
- Refrigeratemousse, covered, at least 30 min and up to 2 days.
- To serve:In a bowl, whisk cream till it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream.
- Pull point of a skewer or possibly wooden pick through cream to create hearts.
- With a sieve, dust phyllo shells with confectioners' sugar and cocoa pwdr. Arrange phyllo shells on top of sauce and spoon about 1/3 c. mousse into each shell (don't overfill). Top mousse with chocolate curls.
- In a small metal bowl, set over a saucepan of barely simmering water, heat chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and proportionately as possible. Cold chocolate till hard to the touch but not hard. (Alternatively, refrigeratechocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or possibly metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl.
- Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An oz of chocolate yields sufficient chocolate curls to garnish 2 to 4 Servings.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 257g | |
| Calories 398 | |
| Calories from Fat 88 | 22% |
| Total Fat 9.79g | 12% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 103mg | 4% |
| Potassium 77mg | 2% |
| Total Carbs 64.57g | 17% |
| Dietary Fiber 0.1g | 0% |
| Sugars 56.88g | 38% |
| Protein 7.09g | 11% |
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