Esta es una exhibición prevé de cómo se va ver la receta de 'Molten Chocolate Puffs With Raspberry Cream' imprimido.

Receta Molten Chocolate Puffs With Raspberry Cream
by Global Cookbook

Molten Chocolate Puffs With Raspberry Cream
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1/3 c. heavy cream
  • 1 Tbsp. confectioners' sugar
  • 10 x thawed frzn raspberries in syrup
  • 2 ounce semi sweet chocolate
  • 1 ounce unsweetened chocolate
  • 1/4 c. lowfat milk
  • 2 x egg yolks
  • 3 x egg whites
  • 1 1/2 Tbsp. sugar
  • 4 x ramekins - (1/2-c. capacity) buttered, and
  •     dusted with additional granulated sugar

Direcciones

  1. Whip cream with confectioners' sugar and chill. Drain raspberries from their syrup and puree till smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; chill.
  2. In a saucepan, heat 2 kinds of chocolate and lowfat milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cold slightly. Whisk egg yolks into chocolate, one at a time, working fast so which they don't curdle.
  3. Beat egg whites to soft peak stage. Add in sugar and beat till stiff but not dry. Fold a quarter of whites into chocolate mix to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake for 10 to 12 min; molten puffs should remain moist in center.
  4. To serve: bring them to the table; break each one open with a spoon and add in raspberry cream in the center of each puff.
  5. This recipe yields 4 servings.