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Ингредиенты
- 1 1/2 c. Fresh or possibly frzn rhubarb about 1/2 pound finely diced
- 1/3 c. Sugar
- 1 tsp Unflavored gelatin
- 1/4 c. Lowfat sour cream
- 1/2 c. Fresh raspberries
- 1/2 c. Heavy cream, well chilled
- 2 c. Fresh raspberries
- 5 Tbsp. Confectioner's sugar
- 7 ounce Semisweet chocolate, grated
- 2 ounce Unsweetened choclate, grated
- 1/4 c. Light corn syrup
- 1 1/2 tsp Rum or possibly cognac Confectioner's sugar, for
Инструкции
- Place a medium mixing bowl and the beaters of your electric mixer in the refrigerator to refrigeratefor at least 30 min.
- MAKE THE MOUSSE: Combine the rhubarb and sugar in a medium saucepan. Cover and bring to a simmer over low heat. Cook for 8 to 10 min, or possibly till the rhubarb is very soft. Transfer to the bowl of a food processor and puree. Transfer the puree to a medium nonreactive mixing bowl and set aside.
- Put 2 Tbsp. cool water in a small saucepan and sprinkle the gelatin over. Set aside and let soften for 5 min. Heat the mix over low heat, swirling till the gelatin is completely dissolved and no grains remain. Stir the gelatin into the pureed rhubarb and allow to cold. Then fold the lowfat sour cream and berries into the puree.
- In the chilled bowl, whip the cream with an electric mixer at high speed till it holds soft peaks. Don't overbeat. Gently fold the whipped cream into the fruit mix with a rubber spatula. Cover the mousse and chill till it sets, about 4 hrs, or possibly overnight.
- MAKE THE SAUCE: Combine the raspberries and confectioner's sugar in a small saucepan. Cook over low heat till the berries are soft, about 3 to 4 min. Transfer to a food processoror blender and puree. Strain through a fine-mesh strainer into a small bowl and throw away the seeds. Stir 2 Tbsp. of cool water into the suace to thin. Transfer to a jar and chill.
- PREPARE THE MOLDING CHOCOLATE: Put both chocolates in the top of a small double boiler over simmering water. Heat over low heat, stirring constantly with a spatula or possibly wooden spoon till the chocolate is very smooth and shiny. Remove from the heat and add in the corn syrup and liquor.
- Using a wooden spoon, mix the chocolate vigorously (the chocolate will start to "seize"; do not worry, be happy, you're doing just fine) till the chocolate gradually thickens and leaves the sides of the bowl to create a loose, soft mass. The stirring should take no longer than a minute; don't overwork the chocolate or possibly its oils may separate.
- Divide the chocolate into 2 equal portions. Place one portion in the center of an 11 by 16 inch long sheet of plastic wrap on a cold flat surface. Level the chocolate with a spatula. Cover the chocolate with a second sheet of plastic wrap the same size as the first sheet. Using a rolling pin, gently roll the chocolate into a rectangle about 10 by 15 inches and 1/16 inch thick. Leaving the chocolate still covered, set aside at room temperature away from any heat source for 30 to 45 min to prtially set. Repeat with remaining chocolate. When the chocolate is partially set, it should be no longer wet by still very pliable. If at first it's still too wet to handle, let it sit for about 5 min more but don't allow it to harden or possibly it will become difficult to knead.
- Remove the plastic wrap from one sheet of chocolate. Generously dust a work surface with confectioner's sugar. Gather the chocolate into a ball.
- If the chocolate has dry out and cracks or possibly crumbles a little, do not be concerned, the chocolate will soften and come togther again after kneading.
- Knead it briefly, pressing it into the confectioner's sugar as you knead, till soft and no longer sticky. If it feels sticky, knead in a little more confectioner's sugar. The molding chocolate should feel very soft and smooth.
- Divide the chocolate in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape the remaining sheet of chocolate in the same manner, for a total of 4 chocolate balls.
- ASSEMBLE THE PURSES: Brush off any chocolate crumbs left on the work surface; the surface should be dry, or possibly the chocolate will stick. Lightly dust the work surface and a rolling pin with confectioner's sugar. Slightly flatten one chocolate ball and gently roll it out into a circle about 9 inches in diameter. As you roll the chocolate, be sure to lift it from time to time and dust the surface underneath with a little more confectiner's sugar to prevent the chocolate from sticking.
- Place one quarter (about 1/3 c.) of the mousse in the center of the chocolate circle. Gather the sides up to enclose the filling. Healthy pinch the purse at the neck to seal in the mousse, allowing the top edges of the purse to fan out. Transfer the purse to a large platter, loosely cover with plastic wrap, and chill.
- Repeat rolling and filling the remaining balls of chocolate to make 3 more purses. Cover and chill till ready to serve.
- TO SERVE: Place a chocolate purse on each chilled dessert plate and spoon some raspberry sauce around it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 542 | |
| Calories from Fat 296 | 55% |
| Total Fat 34.94g | 44% |
| Saturated Fat 21.19g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 45mg | 2% |
| Potassium 654mg | 19% |
| Total Carbs 69.17g | 18% |
| Dietary Fiber 13.7g | 46% |
| Sugars 36.93g | 25% |
| Protein 8.21g | 13% |
