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Receta Frozen Raspberry Zabaglione On Meringues With Chocolate Sau
by Global Cookbook

Frozen Raspberry Zabaglione On Meringues With Chocolate Sau
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Ingredientes

  • 2 bag frzn unsweetened raspberries, thawed, with juices (12-oz)
  • 2 Tbsp. Corn syrup
  • 8 lrg Egg yolks
  • 3/4 c. Sugar
  • 6 Tbsp. Grand Marnier or possibly other orange liqueur
  • 5 Tbsp. Frzn orange juice concentrate, thawed
  • 6 ounce Bittersweet, (not unsweetened) or possibly semisweet chocolate, minced
  • 1 Tbsp. Light corn syrup
  • 1 Tbsp. Water
  • 3 lrg Egg whites
  • 1/4 tsp Cream of tartar
  • 3/4 c. Sugar
  • 1 c. Sliced almonds, lightly toasted

Direcciones

  1. For Zabaglione:Puree raspberries and juices in blender. Strain puree into bowl, pressing hard on fruit to release all pulp and juices. Mix 2 Tbsp. corn syrup into puree. Cover and chill while preparing zabaglione.
  2. Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl. Using electric mixer, beat yolk mix 1 minute. Set bowl over large saucepan of simmering water and beat yolk mix at high speed till very thick and thermometer registers 160F, about 12 min.
  3. Place bowl over larger bowl filled with ice and water and cold zabaglione, whisking occasionally, about 15 min. Mix in 3/4 c. raspberry puree.
  4. Transfer to covered container and freeze. (Can be prepared 2 days ahead.)
  5. For Sauce:Stir minced chocolate, corn syrup, 1 Tbsp. water and 1/2 c. plus 3 Tbsp. raspberry puree in heavy medium saucepan over low heat till chocolate melts and sauce is smooth. Cover and chill. (Can be made 2 days ahead.)
  6. For Meringues:Preheat oven to 200F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat 3 egg whites and 1/4 tsp. cream of tartar in large bowl till soft peaks form. Gradually add in sugar, beating till meringue is stiff and shiny. Mix in half of toasted almonds.
  7. Drop meringue in 8 mounds onto prepared sheet. using back of spoon, make indentation in each mound. Sprinkle meringues with remaining toasted almonds. Bake 1 hour. Turn off oven, leave oven door closed and let meringues dry in oven overnight.
  8. Place meringues on platter and fill each with large scoop of zabaglione.
  9. Wrap meringues tightly and freeze at least 8 hrs and up to 1 day.
  10. Rewarm chocolate sauce over low heat. Place each filled meringue on plate.
  11. Spoon hot chocolate sauce over and serve immediately.
  12. Serves 8.