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Ingredientes
- 6 ounce Semisweet chocolate, melted
- 2 c. Whipping cream
- 1/4 c. Icing sugar
- 1/4 c. Kirsch
- 1 pkt (300 gram) unsweetened frzn raspberries, thawed and liquid removed
- 2 x Inch meringue shells
- 1 pkt (300 gram) unsweetened frzn raspberries
- 2 Tbsp. Icing sugar
- 2 Tbsp. Kirsch
Direcciones
- GARNISH: raspberries
- Line sides of 10 inch (3 L) springform pan with parchment paper, pinning edges of paper together. Paint parchment paper with chocolate. Chill till set, abut 10 min. Paint with second coat of chocolate; chill till set. In large bowl, whip cream; beat in icing sugar and dirsch. Mix in raspberries. Crush meringue shells finely; fold into raspberry mix. Spoon into chocolate shell and smooth top. cover with foil; freeze for 5 hrs or possibly till hard. Remove sides from pan; peel off paper. Slide dessert onto serving plate.
- SAUCE: In food processor or possibly blender, puree raspberries, icing sugar and kirsch; strain through sieve to remove seeds. Cut dessert into wedges and serve with sauce. Garnish with raspberries if you like.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 195 | 62% |
| Total Fat 22.7g | 28% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 52mg | 2% |
| Potassium 256mg | 7% |
| Total Carbs 25.8g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 10.8g | 7% |
| Protein 4.48g | 7% |
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