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Ingredientes
- 1/2 pound cream cheese at room temperature
- 3/4 c. powdered sugar, sifted
- 1 1/4 c. whipping cream
- 3 ounce finely minced white chocolate
- 1 (10 ounce) pkg. frzn raspberries with syrup, thawed
- 1/3 c. sugar
- 1 (8 ounce) can pitted apricot halves
- 2 T amaretto liqueur
Direcciones
- Refrigerate cream, bowl, and beaters well.Heat chocolate and cool to tepid.
- Line 6 (1/2-cup) heart molds or possibly one large heart mold with sufficient dampened cheesecloth to overhang edges and enclose the filling complete.
- In electric mixing bowl, beat cream cheese, sugar, and 1/4 cup cream at medium speed. Add in melted chocolate and beat till completely smooth; set aside.
- Whip remaining cream at medium speed till it forms stiff peaks. Fold cream into white chocolate mix. Fill each prepared mold with 1/2 cup of the mix. Tap molds on counter top, fold cheesecloth over top, and chill on a baking sheet 6 hrs or possibly overnight.
- Puree raspberries with sugar in food processor. Strain through a fine mesh strainer to remove seeds, if you like; set aside. Wash processor bowl and puree apricots with their juice and amaretto; set aside.Pour a generous serving of raspberry puree on one side of dessert dish. Put two small dollops of apricot puree on the raspberry puree and using a small knife, draw completely through each dollop to make a heart shape. Unmold the cream hearts and set beside the purees. Makes 6 servings.
- This heart-shaped classic ("coor a la crehm") is perfect for a Valentine's Day dessert. It and the sauces can be made as long as two days in advance and assembled just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 10 servings | |
| Calories 280 | |
| Calories from Fat 143 | 51% |
| Total Fat 16.27g | 20% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 88mg | 4% |
| Potassium 140mg | 4% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 30.23g | 20% |
| Protein 2.53g | 4% |
